This beef dish is marinated in a wine and vinegar mixture for a few days before cooking.
In 3 quart saucepan, mix together first 11 ingredients. Heat to boiling; reduce heat and simmer 15 minutes.
Cool. Pour over meat and store in refrigerator. Marinate 3-4 days; turning once a day.
Remove meat from marinade; discard vegetables, reserving marinade. Wipe meat with paper towel. Mix 2 tablespoons of the flour, salt and pepper; coat all sides of meat with it. In 10” frying pan over medium heat, brown meat in oil. Place browned meat in Crock Pot; add 1 1/2 cups strained marinade. Cover and cook on low for 8 hours. Combine sugar, remaining 2 tablespoons of flour and gingersnap crumbs; add to Crock Pot and stir well. Cover. Turn heat control to high; cook 15 minutes longer. Serve with potato pancakes (I have no idea how to make these, look it up online).
Makes 6-8 servings.