The Tabernacle In Branson

The Tabernacle In Branson

KOSHER KORNER


SLOW COOKER BEEF & BEAN STEW

By Brenda Storch, Messianic Rebbetzin of The Tabernacle

INGREDIENTS

  • ¾ cup Hidden Valley® Sweet Chili Ranch dressing
  • ¼ cup water
  • 2 unpeeled russet potatoes cut into 1-inch cubes
  • ½ cup onions chopped
  • 1 pound boneless chuck roast cut into 2-inch cubes
  • 1 (28 oz.) can baked beans in BBQ sauce
  • salt and pepper, to taste
  • PREPARATION

  • In a small bowl combine ½ cup Hidden Valley® Sweet Chili Ranch dressing and water. Whisk to combine. Set aside.
  • In a slow cooker, spread potatoes and onions on bottom. Add beef. Pour baked beans over beef. Pour mixture of Sweet Chili Ranch dressing and water over beans.
  • Cover and cook on high for 4 hours.
  • Stir in ¼ cup Hidden Valley® Sweet Chili Ranch dressing before serving.
  • Season with salt and pepper to taste & Serve.
  • Tip: Garnish with grated cheddar cheese, chopped green onions or sour cream. For a sweeter flavor, add ½ cup KC Masterpiece® Original Barbecue Sauce.
  • Make Ahead: Make a double batch and freeze.