Sauerbraten Stew

2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
2 tablespoons vegetable oil
1-1/2 quarts water
2 cups ketchup
1 large onion, chopped
2 medium potatoes, peeled and cubed
3 medium carrots, cut into 1/2-in slices
1 cup fresh or frozen cut green beans (1-inch pieces)
1 cup shredded cabbage
2 celery ribs, cut into 1/2-inch slices
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 cup crushed gingersnaps (about 16 cookies)

In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours.

Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Makes 12-14 servings