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Slow Cooker Ranch Beef & Bean Stew

If you're looking for a stew that's tasty and easy to make, our Slow Cooker Ranch Beef and Bean Stew recipe is here to save the day. Tender bites of beef and potato simmered in a flavorful sauce create a dish that'll have everyone craving seconds. The secret is in the Hidden Valley® Bacon Ranch!

  • Prep Time 10 min
  • Cook Time 4 hr
  • Servings 8
  • Print print Print

Ingredients (7)

  • unpeeled russet potatoes, cut into 1-inch cubes 2
  • chopped onions ½ cup
  • boneless chuck roast, cut into 2-inch cubes 1 pound
  • baked beans in BBQ sauce 1 can (28 ounces)
  • kosher salt and freshly ground pepper, to taste
  • optional garnishes: grated cheddar cheese, chopped green onions or sour cream
For safe meat preparation, reference the USDA website.

Steps (4)

  1. 1
    In a small bowl, whisk to combine ½ cup dressing and ¼ cup water.
  2. 2
    In a slow cooker, spread potatoes and onions on the bottom of the slow cooker. Add beef, then pour baked beans over beef, followed by the dressing-water mixture; cover and cook on high for 4 hours.
  3. 3
    Cover and cook on high for 4 hours.
  4. 4

    Before serving, stir in remaining ¼ cup dressing and season with salt and pepper. Serve warm with optional garnishes, if desired.

    Tip: For a sweeter flavor, add ½ cup KC Masterpiece® Original Barbecue Sauce.

    Make Ahead Tip: Make a double batch and freeze in a Glad® Storage Containers.

    1. 1
      Add 1 cup of the broth, the ranch seasoning, tomato paste, sugar and black pepper to the inner pot of your multi-cooker. Whisk until well combined.
    2. 2
      Whisk in 2 more cups of broth. Add the beef, potatoes, onion, mushrooms, carrots, celery and garlic. Stir well.
    3. 3
      Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 20 minutes. Select “cancel” to turn off the machine.
    4. 4
      Allow the pressure valve to natural pressure release at least 10 minutes; then quick-release the pressure by turning the seal to “venting.”
    5. 5
      Add the corn starch and milk to a small bowl. Whisk to dissolve. Add the corn starch mixture and peas to the multi-cooker. Stir well.
    6. 6
      Cover, and set the time to 15 minutes. Once done, naturally release for 5 minutes before doing a quick-release. Cook until the stew thickens.

    * Always follow manufacturer’s instructions.

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59 Reviews

4.6

recommend 84.7% would recommend this recipe

Rated 5 out of 5 by from Good hearty meal Perfect for a cool fall night good hearty meal perfect served with cornbread or even just crackers
Date published: 2024-04-06
Rated 5 out of 5 by from The best beef and bean stew I ever had! I was not so optimistic about this recipe but something about it made me try it and to my surprise it is the best beef and bean stew I have ever had. My family loved it.
Date published: 2023-10-10
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