Slow Cooker Beef & Bean Stew

Name: Slow Cooker Beef & Bean Stew
Ingredients: 3/4 cup Hidden ValleyTM Spicy Chipotle Pepper Sandwich Spread & Dip; 1/2 cup water; 2 unpeeled russet potatoes, cut into 1-inch cubes; 1/2 cup onion, chopped; 1 lb boneless chuck roast, cut into 2-inch cubes; 1 (28 ounce) can baked beans in barbecue sauce; salt and pepper, to taste

7 ingredients

8 steps

Ingredients

3/4 cup Hidden ValleyTM Spicy Chipotle Pepper Sandwich Spread & Dip
1/2 cup water
2 unpeeled russet potatoes, cut into 1-inch cubes
1/2 cup onion, chopped
1 lb boneless chuck roast, cut into 2-inch cubes
1 (28 ounce) can baked beans in barbecue sauce
salt and pepper, to taste

Directions

1

In a small bowl combine 1/2 cup Spicy Chipotle Pepper Sandwich Spread and water. Whisk to combine. Set aside.
2

In a slow cooker, spread potatoes and onions on bottom. Add beef. Pour baked beans over beef. Pour mixture of Spicy Chipotle Pepper Sandwich Spread and water over beans.
3

Cover and cook on high for 4 hours.
4

Stir in 1/4 cup chipotle sandwich spread before serving.
5

Season with salt and pepper to taste. Serve.
6

Tip: Garnish with grated cheddar cheese, chopped green onions or sour cream.
7

For a sweeter flavor, add 1/2 cup KC Masterpiece(R) Original Barbecue Sauce.
8

Make Ahead: Make a double batch and freeze in a Glad(R) Storage Container.