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By using our convenient braising base, you can savor a warming beef stew for supper with minimal prep time.

Ingredients:

  • 3 lb. boneless beef chuck roast, cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. vegetable oil
  • 1 jar beef stew braising base
  • 3/4 lb. small red potatoes, halved
  • 1/2 lb. carrots, peeled and cut into 1-inch pieces

Directions:

Season the beef with salt and pepper.

Slow-cooker method: In a large fry pan over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Transfer the beef to a slow cooker and add the beef stew braising base. Cover and cook on high according to the manufacturer’s instructions for 2 hours. Add the potatoes and carrots, cover and cook until the beef is fork-tender, 2 to 3 hours more.

Oven method: Preheat an oven to 350°F. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Return all the beef to the pot. Add the braising base, potatoes, carrots and 1 1/2 cups water and bring to a simmer. Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until the beef is fork-tender, about 3 hours. If the sauce is too thick, stir in an additional 1/2 cup water during the last 15 minutes of cooking.

Serves 6 to 8.

Williams-Sonoma Kitchen.