Ranch Beef and Bean Stew

Ingredients

• ½ cup Hidden Valley Bacon Ranch Topping & Dressing
• ¼ cup water
• 2 unpeeled russet potatoes, cut into 1-inch cubes
• ½ cup chopped onions
• 1 lb Reynolds Ranch beef chuck roast, cut into 2-inch cubes
• 1 can (20 oz) baked beans in BBQ sauce
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Grated cheddar cheese, for serving
• Chopped green onions, for serving
• Sour cream, for serving

Instructions

1. 01In a small bowl, whisk together the ranch dressing and water.
2. 02Season the chuck roast with kosher salt and freshly ground black pepper.
3. 03Place the potatoes, onions, beef, and baked beans in the bottom of a slow cooker.
4. 04Pour the ranch dressing mixture over the beef and vegetables.
5. 05Cover and cook on HIGH for 4 hours, or until the beef is tender and the potatoes are cooked through.
6. 06Give everything a gentle stir before serving.
7. 07Top with shredded cheddar, green onions, and/or sour cream if desired.