Slow Cooker Beef & Bean Stew

• 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

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.

hidden valley, water, russet potatoes, onion, chuck roast, beans, salt

Taken from www.food.com/recipe/slow-cooker-beef-bean-stew-519103 (may not work)