Place the first 8 ingredients in a pot and bring to a boil. Remove from the heat and cool to temperature. Place the beef in a deep bowl; pour in wine mixture. Cover, refrigerate and marinate 2 days, turning the meat 2 to 3 times each day.
Remove the meat from marinade, set on a plate and thoroughly pat dry with paper towel. Strain the marinade through a fine sieve into another bowl.
Preheat the oven to 325 degrees F. Place the oil in a Dutch oven or deep roasting pan set over medium-high heat. Brown the beef on all sides and then set on a plate. Add the onion, carrot and celery to the pan and cook 3-4 minutes. Mix in the flour and cook 2-3 minutes more. While stirring, slowly pour in the strained marinade and bring to a simmer. Set the beef in the simmering sauce. Cover and cook in the oven 2 to 2 1/2 hours, or until the meat is very tender.
Remove meat from sauce, set on a clean plate, tent with foil and rest 10 minutes. Skim any fat from the sauce. Place the pan on the stovetop and bring sauce to a simmer. Add the crushed ginger snaps and simmer and stir until completely dissolved into the sauce. Slice the meat and arrange in a serving dish. Drizzle with some of the sauce and serve the rest in a sauceboat alongside the meat.
Note: You can use a food processor to crush the cookies. If you don’t have one, place the cookies in thick plastic bag and crush with a kitchen hammer or rolling pin.