Slow Cooker Ranch Beef & Bean Stew
- Prep: 10 min
- Cook: 4 hr
- Total: 4 hr 10 min
- Servings: 8
2 unpeeled russet potatoes, cut into 1-inch cubes
½ cup chopped onions
1 pound boneless chuck roast, cut into 2-inch cubes
1 can (28 ounces) baked beans in BBQ sauce
kosher salt and freshly ground pepper, to taste
optional garnishes: grated cheddar cheese, chopped green onions or sour cream
Step 1In a small bowl, whisk to combine ½ cup dressing and ¼ cup water.
Step 2In 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.
Step 3Cover and cook on high for 4 hours.
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.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(6 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now