Horseradish Beef Packets Slow Cooker

Horseradish Beef Packets Slow Cooker… Grandpa’s Spicy Beef Surprise

Grandpa liked his food with a fun spicy kick at dinner. This easy 3-ingredient recipe uses foil pouches to trap all the yummy flavor. It takes just minutes to make, and your slow cooker does the work!

Grandpa said dinner needs a little zing to cheer you up after a tough day. This recipe gives that zing without hard work. It’s my easy take on the simple beef and potato meals from my kid days in the Midwest country. You wrap everything in foil pouches. The beef stays super juicy, and the spicy horseradish stays right inside. Mix it up fast, pop it in the slow cooker, and relax.

I serve these right from the cooker in warm foil packs on bowls. People open their own and watch the steam puff out. Add a green salad or peas with butter to go with it. Crusty bread mops up the good juices. For old-school fun, try mashed potatoes or noodles. Spoon the beef on top. Put cool cucumber salad or more sour cream out so everyone can make the spice just right.

Slow Cooker Spicy Beef Pouches
Makes: 4 pouches

What You Need

• 2 pounds beef stew chunks (cut into big 1.5-inch pieces)

• 1 cup creamy horseradish sauce (the regular kind, not super spicy)

• 1 cup sour cream (plus more for the top)

How to Make Horseradish Beef Packets Slow Cooker

1. Grab 4 big sheets of strong foil, about 12-14 inches each. Use two layers if your foil is thin, so packets don’t leak.

2. In a bowl, mix the horseradish sauce and 1 cup sour cream until smooth. This makes a tangy, spicy goop for the beef.

3. Put the beef chunks in a big bowl. Pour the sauce mix over it. Stir so every piece gets covered. The sauce sticks and keeps flavor inside.

4. Split the saucy beef into 4 piles, one in the middle of each foil sheet. Spoon any leftover sauce on top—don’t waste it!

5. Lift the long sides of the foil and wrap them over the beef. Crimp tight a few times to seal. Fold the short ends up snug too. Make them super closed so juices stay in.

6. Put the packets in a big slow cooker, flat side up, all in one layer. They can touch, but don’t stack high for even cooking.

7. Put the lid on. Cook it on low heat for 6 to 8 hrs, or on high heat for 3 to 4 hrs. Beef should be soft and easy to pull with a fork. Check one to be sure.

8. Use tongs to take the hot packets out and place them on plates or in bowls. Open away from you—steam is hot!

9. Add a blob of extra sour cream on each for coolness against the spice. Eat right from the pouch or scoop out the beef and juice.