This easy to make Crock Pot Ranch Beef Stew gets tons of flavor from ranch seasoning packets and is simmered for hours in a slow cooker.
Disclosure: This recipe is sponsored by Hidden Valley®
I’ve teamed up with Hidden Valley® for their #TasteNotWaste campaign. We want to work to support the USDA’s goal of reducing food waste by 50% by 2030.
To help change the public perception of what ‘perfect’ vegetables should look like, Hidden Valley® is releasing limited edition bottles of Hidden Valley® Original Ranch® salad dressing. They changed their iconic label to one featuring less than perfect produce and will be selling these bottles on eBay. All of the proceeds from the eBay sales will benefit Great Nations Eat©. Bid on the limited edition bottles in the ongoing eBay auction.
Misshapen, ugly, bruised, and freckled fruits and vegetables can create perfectly beautiful meals. Instead of passing these foods up at the grocery store, or throwing them away, use the good parts of the food. I got a full meal worth of good useable carrots, celery, and potatoes using these less than perfect looking veggies. My salvaged veggies were used to make Crock Pot Ranch Beef Stew. This stew is so good! It’s tender beef and veggies in a flavorful ranch seasoned broth. It’s easy to prepare since most of the seasoning comes from the Hidden Valley® Original Ranch® salad dressing and seasoning mix packets. And, since it’s made in a slow cooker, the beef is melt-in-your mouth tender. Be sure to use your less than perfect looking veggies to make this beef stew and help reduce food waste.
- 4 cups beef broth
- 2 (1 oz.) packages Hidden Valley® Original Ranch® salad dressing & seasoning mix
- 3 tbsp. tomato paste
- 1 tsp. granulated sugar
- ¼ tsp. ground black pepper
- 1½ lbs. beef stew meat, cut into bite size chunks
- 5 baby red potatoes, cut into bite size chunks
- 1 medium yellow onion, chopped
- 4 oz. white mushrooms, sliced
- 3 medium carrots, sliced
- 3 ribs of celery, sliced
- 1 garlic clove, minced
- 2 tbsp. corn starch
- ¼ cup 2% milk (or your preferred milk/milk alternative)
- 1 cup peas (thawed if from frozen)
- Add 1 cup of the broth, the ranch seasoning, tomato paste, sugar, and black pepper to a large 6 quart slow cooker. Whisk until well combined. Whisk in the remaining broth.
- Add the beef, potatoes, onion, mushrooms, carrots, celery, and garlic. Stir well.
- Cover and cook on low for 8-9 hours.
- Add the corn starch and milk to a small bowl. Whisk to dissolve. Add the corn starch mixture and peas to the slow cooker. Stir well. Cover and increase the heat to high. Cook for 30 more minutes to thicken the stew.
To see more from Hidden Valley, check out their website, Instagram, Twitter, Facebook, and Pinterest pages. This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.