Williams-Sonoma Braising Sauce, Beef Stew
Beef stew is one of those hearty, comforting dishes American families love but frequently don't have time to prepare. Our timesaving starter makes it easy to prepare a hearty beef stew—even on the busiest weeknights. We’ve simmered ripe tomatoes, fire-roasted peppers, chilies, dark beer and other premium ingredients for hours to achieve the depth and complexity of a homemade sauce. For a delicious family-friendly meal, just combine the starter with carrots, potatoes and cubes of browned beef, then simmer in a slow cooker or Dutch oven.
- 1 lb. 8.5 oz. (makes 6–8 servings)
- Made in USA.
- Tomatoes (vine-ripened tomatoes, citric acid, calcium chloride), water, beef stock (veal stock [veal bones, water], beef stock, mirepoix stock [carrot, celery, onion stocks], red wine, tomato paste, gelatin, salt, carrot stock, celery stock), onion, red bell peppers (bell peppers, water, citric acid), Negara Modelo dark beer, red wine vinegar, modified food starch, tomato paste, garlic, Worcestershire sauce (water, distilled vinegar, corn syrup, water, salt, molasses, spices, natural flavor, garlic powder, caramel color, anchovies, tamarind), roasted garlic (roasted garlic, citric acid), salt, canola oil, sugar, vegetable base (vegetable purees [carrot, celery, onion], salt, maltodextrin, onion powder, canola oil, cornstarch, carrot powder, carrot extract, xanthan gum, spice extractive), anchovies (with salt, olive oil, acetic acid), cumin, beef demi-glace (veal stock [veal bones, water], roux [wheat flour, veal fat], modified food starch, mirepoix stock [carrot, celery, onion stocks], red wine, beef stock, tomato paste, salt, celery stock, carrot stock), ancho powder, spices, chipotle powder, citric acid, black pepper.
- Contains wheat/gluten, fish (anchovies). May contain sulfites. This product is prepared and packaged using machines that may come in contact with tree nuts, eggs, milk, peanuts, soy.
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Season 3 lb. (1.5 kg) boneless beef chuck roast, cut into 1 1/2-inch (4-cm) cubes, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the beef on all sides.
If using a slow cooker, transfer the beef to the insert and add the Beef Stew Braising Sauce. Cover and cook on high for 2 hours. Add 3/4 lb. (375 g) small red potatoes, halved, and 1/2 lb. (500 g) carrots, peeled and cut into 1-inch (2.5-cm) pieces. Cover and continue cooking until the beef is fork-tender, 2 to 3 hours more.
If using an oven, return all the beef to the pot, add the Beef Stew Braising Sauce, potatoes, carrots and 1 1/2 cups (375 ml) water; bring to a simmer. Cover the pot tightly with foil and place the lid on top. Transfer to a 350°F (180°C) oven and cook until the meat is fork-tender, about 3 hours. If the sauce is too thick, stir in 1/2 cup (125 ml) water during the last 15 minutes of cooking.
Serves 6 to 8
Williams-Sonoma Test Kitchen