Granddad always said supper ought to have a little kick to wake you up after a long day, and this recipe does just that without making extra work. These slow cooker horseradish beef foil packets are my simple, three-ingredient nod to the old meat-and-potatoes suppers I grew up with in the rural Midwest. Everything tucks into tight little foil pouches, so the beef stays juicy and the bold horseradish heat is locked right in. It comes together in just a few minutes, then the slow cooker does the rest while you go about your day.
I like to serve these packets right out of the slow cooker, setting the warm foil bundles into shallow bowls so folks can open their own and let the steam roll out. A simple green salad or a dish of buttered peas balances the richness, and crusty bread or dinner rolls are handy for soaking up the juices. If you want to lean into that old-fashioned supper feel, add mashed potatoes or buttered egg noodles on the side and spoon the horseradish beef over the top. A cool cucumber salad or extra sour cream on the table lets everyone tame the heat to their liking.
Slow Cooker Horseradish Beef PacketsServings: 4
Ingredients
2 pounds beef stew meat, cut into 1 1/2-inch chunks
1 cup prepared creamy horseradish sauce (not extra-hot)
1 cup sour cream, plus extra for topping
Directions
Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. If you only have regular foil, use a double layer for each packet so they stay good and tight in the slow cooker.
In a medium bowl, stir together the prepared creamy horseradish sauce and 1 cup of sour cream until smooth and well blended. This will be your simple, tangy sauce that gives the beef its kick.
Place the beef stew meat in a large bowl. Pour the horseradish-sour cream mixture over the beef and toss until every piece is well coated. The sauce should cling to the meat so the flavor stays inside the packets.
Divide the coated beef evenly among the 4 sheets of foil, piling the meat in the center of each sheet. Scrape any extra sauce from the bowl over the top of the meat so none of that flavor goes to waste.
Bring the long sides of each foil sheet up over the beef and fold them together tightly several times to seal. Then fold and crimp the short ends up and over toward the center to make snug, leak-resistant packets. You want them closed well so the juices and bold flavor stay locked inside.
Arrange the foil packets seam-side up in a single layer in the bottom of a large slow cooker. It is fine if they fit snugly, but try not to stack them more than one layer deep so they cook evenly.
Cover the slow cooker with its lid and cook the packets on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and easy to pull apart with a fork. Cooking times can vary by slow cooker, so check a piece of beef from one packet for doneness.
When ready to serve, use tongs to carefully lift the hot foil packets from the slow cooker and set them into shallow bowls or onto plates. Open each packet carefully, facing the opening away from you, as the trapped steam will be very hot.
Top the hot beef in each opened packet with a small dollop of extra sour cream for a cool contrast to the horseradish heat. Serve the packets immediately, letting everyone eat right from their own little pouch or sliding the beef and juices out onto a plate.
Variations & Tips
If you prefer a milder heat, use half horseradish sauce and half extra sour cream for the coating, or choose a mild prepared horseradish instead of a spicier version. For more punch, stir an extra tablespoon or two of prepared horseradish into the sauce. You can also swap stew meat for chuck roast cut into chunks, which gives a slightly richer flavor and more marbling. If you like a little color, sprinkle chopped fresh parsley over the finished packets right after opening. For a slightly different twist that still keeps the 3-ingredient idea intact, use a horseradish-flavored sour cream or dip in place of plain sour cream and horseradish sauce, then just add the beef as the third ingredient. Food safety tips: Keep the beef refrigerated until you are ready to assemble the packets, and do not leave the meat sitting out at room temperature for long. Make sure the slow cooker is set fully to LOW or HIGH, not on a warm setting, so the beef passes quickly through the temperature danger zone. The internal temperature of the beef should reach at least 145°F, though stew meat is best when cooked to a higher temperature for tenderness. Use clean utensils and a clean work surface when handling raw beef, and wash your hands well before and after. Leftover packets should be cooled slightly, then refrigerated within 2 hours and eaten within 3 to 4 days; reheat thoroughly until steaming hot before serving.
