Williams Sonoma Braising Sauce, Beef Bourguignonne
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Boeuf bourguignonne is a specialty of France's Burgundian countryside; the rustic beef stew was even noted in Le Guide Culinaire by the chef Auguste Escoffier. Today, it’s a beloved dinner party dish that’s equally appropriate for a family supper, especially when you make it with our timesaving sauce. Our all-natural blend combines red wine, beef stock, cremini mushrooms and herbs for authentic French flavors.
- 1 lb. 8.5 oz. (makes 6 servings).
- Made in USA.
- 1 lb. 8.5 oz. (makes 6 servings).
- Cremini mushrooms, cabernet sauvignon red wine, carrots, leeks, shallots, red onions, veal and beef base (veal stock [concentrated veal broth, water], beef stock [concentrated beef broth, water, salt], seasoning [hydrolyzed soy and wheat protein, soy lecithin, yeast extract, cocoa powder, spice extractives], mirepoix stock [celery juice, carrot juice, onion juice], tomato paste [tomato, water, citric acid], corn syrup solids, canola oil, garlic concentrate, mushroom concentrate), olive oil, tomato paste, parsley, unbleached all-purpose flour (unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), garlic, distilled vinegar, sea salt, thyme, ground bay leaves, black pepper.
- This product is prepared and packaged using machines that may come in contact with tree nuts, fish, eggs, milk, peanuts. Contains sulfites.
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Rated 3 out of 5 by MSmith from Quality sauce, but a little salty for me... Nice product and such a convenience to use, but for me, it is a little too salty. Others will probably differ, but either way a quality offering.Date published: 2018-11-29Rated 5 out of 5 by Toopy from Fast and easy grub I did things a little different from the instructions. Instead of cubing the meat I just seared the whole thing in a 5.5qt Le Creuset dutch oven. I then dumped the jar in and brought to a simmer. Cover & place in a pre-heated 300 degree oven for 2.5hrs. Put in the carrots & onion, stir then cook another 30min. Take out of oven and let sit covered 30 more minutes. Turned out great, and goes well on top of cauliflower mash.Date published: 2018-09-19Rated 1 out of 5 by Vic1 from Acidic Terrible product. Could not cut the vitamin c taste. No wine, mushroom or other flavors. Had to doctor it and still it overwhelmed. A waste! No a good buy. I'll stick to homemadeDate published: 2017-11-15Rated 5 out of 5 by CPB772 from French made easy Such a flavorful easy way to warm a cold winters day. I have used both a dutch oven (my preferred method) and a slow cooker to make this delightful country food. Paired with some warm crusty bread this is an easy and delicious way to enjoy great comfort food.Date published: 2017-02-01Rated 5 out of 5 by Toadtree from Delicious Braised Beef Easy to use and mildly flavored. I used this braising sauce with sirloin cubes in a crock pot. Absolutely delicious over buttered noodles.Date published: 2016-05-22Rated 5 out of 5 by eazypizycook from Good deep flavor I use this often in the slow cooker over a roast, or other cut of beef. The sauce is rich and has deep flavor. I just poor over a roast, add beef broth to cover the meat, and away it goes...so easy! When it is done, I take out the sauce, add mushrooms (personal choice), and reduce the sauce (since I add the broth). This sauce is good right out of the jar, so if you already have tender meat, I'd just pour it over and cook for a lot less time and it is a great meal. Put the meat over pasta or a vegetable, and it is so good. I did have to call for a replacement jar because the packaging was oddly not done well for shipping. This is the 1st time this has happened in many times that I have ordered. Usually the jars are well wrapped and packed, as the replacement jar was. The replacement jar arrived very quickly.Date published: 2016-03-29Rated 4 out of 5 by aretephora from delicious, but mis-leading instructions 5 stars for taste and ingredients, 2 stars for the instructions. The bitter taste that other reviewers comment on is from too short a cooking time and too high a cooking temp. You should cook this on LOW for 8-10 hours. I browned the meat, added a sautéed onion, and cooked on low for 8 hours and added the carrots to cook for another two hours (on low). After all that, I added a half pound of cooked & crumbled bacon, a pound of mushrooms (sautéed in bacon grease of course), and pearl onions also sautéed in bacon grease (on low for 20 minutes, per Julia Child). It got better reviews than my 3-hour-prep-time-from-scratch version... Sigh.Date published: 2016-01-02Rated 2 out of 5 by fpkovers from Has Quite A Vinegar Bite! Not that great and No, I would not buy it again. It has such a bite to it that it's really not that enjoyable. Since I made it only for me, I'll live with it, but I definitely won't buy it again.Date published: 2015-12-28