(a rich and spicy crock pot recipe)
2 pounds stew beef
2 cans original Rotel (drain only 1 can)
1 8 ounce package light cream cheese
8 ounce bottle of light Ranch Dressing
1 tbsp flour
1 rounded tablespoon of prepared cream horseradish
2 ounces shredded cheddar cheese
2 cans original Rotel (drain only 1 can)
1 8 ounce package light cream cheese
8 ounce bottle of light Ranch Dressing
1 tbsp flour
1 rounded tablespoon of prepared cream horseradish
2 ounces shredded cheddar cheese
Place stew beef in crock pot and pour both cans of Rotel over it. Turn Crock pot on low and cook for 5 hours. Stir in horseradish.
Place package of cream cheese in next, stirring until melted and blended in. Add the ranch dressing, stirring until thoroughly mixed together.
Take out 1/2 cup of the liquid from the crockpot and mix the tablespoon of flour with the liquid in the cup. Pour the flour mixture back into the crockpot and stir until well blended. Turn on high for 10 minutes or until the sauce in the crock pot is thick and bubbly (almost like gravy).
Place package of cream cheese in next, stirring until melted and blended in. Add the ranch dressing, stirring until thoroughly mixed together.
Take out 1/2 cup of the liquid from the crockpot and mix the tablespoon of flour with the liquid in the cup. Pour the flour mixture back into the crockpot and stir until well blended. Turn on high for 10 minutes or until the sauce in the crock pot is thick and bubbly (almost like gravy).
*For less spice, use mild Rotel or 1 mild and 1 original.
I have a very picky husband who doesn't care for. or eat spicy foods. He complained about it all the way back to crock pot for seconds!!! He also said he would definitely eat it again. This is a very flavorful, spicy dish.
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