Ingredients
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1 (16 oz) pkg dry-aged black Angus beef stew cubes
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1/2 cup buffalo ranch dressing, divided
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3 thin slices sourdough bread
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5 tbsp grated Parmesan cheese, divided
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2 (4 oz) bags spring mix lettuce
Steps
1
Cut the beef into 1-inch cubes. Add to a small slow cooker with ¼ cup buffalo ranch dressing. Season with salt and pepper. Cook on low for 5–6 hours or on high 3–4 hours, until beef is very tender
2
When beef is almost done, preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Slice the bread into ½-inch cubes. Add bread to baking sheet and toss with 1 tbsp oil and 2 tbsp Parmesan cheese. Season with salt and pepper. Bake 12–15 min., turning once halfway.
3
In a large bowl, toss the lettuce with remaining ¼ cup dressing and remaining 3 tbsp Parmesan. Season with salt and pepper. Divide among 4 plates and arrange beef and croutons on top of salad.
