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Belgian Beer and Onion Beef

You can prepare this hearty dish using either beef or chicken. Either way, it comes together quickly, thanks to our braising base, and makes a satisfying supper.

Ingredients:

  • 3 1/2 to 4 lb. beef chuck, cut into 1-inch cubes, or 1 chicken, 4 to 5 lb., cut into 10 pieces
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 1 jar Belgian beer and onion braising base

Directions:

Season the beef or chicken with salt and pepper.

Slow-cooker method: In a large fry pan over medium-high heat, warm the oil until just smoking. Working in batches, brown the beef or chicken on all sides, 8 to 10 minutes per batch. Transfer the meat to a slow cooker and add the braising base. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, 5 1/2 to 6 hours for the beef, 2 1/2 to 3 hours for the chicken.

Oven method: Preheat an oven to 300ºF. In a large Dutch oven over medium-high heat, warm the oil until just smoking. Working in batches, brown the beef or chicken on all sides, 8 to 10 minutes per batch. Return all the meat to the pot, add the braising base and bring to a simmer. Cover the pot, transfer to the oven and bake until the meat is fork-tender, 2 1/2 to 3 hours for the beef, about 1 1/2 hours for the chicken.

Skim the fat off the sauce and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.