Williams Sonoma Braising Sauce, Beef Stew
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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
Rated 5 out of 5 by RCCapeCod from Easy to Make Like with pot roast, I've never been able to make a great stew from recipes. Now I don't have to. This sauce is delicious and perfect with some homemade bread or rolls. This was my 1st time trying and not the last.Date published: 2017-06-18Rated 5 out of 5 by Goodcook2017 from Great in the crock pot This sauce was delicious. I followed the crock pot directions and just added some fresh thyme that I had on hand. I'm definitely going to buy this again. It was perfect on a old winter night.Date published: 2017-01-08Rated 5 out of 5 by RMkitchen from Another use I LOVE this and use it in my crock pot on a cold winter's day. Kids are grown so there are only 2 of us for dinner. However, I will cook a large pot roast and then take the left over meat & all of the left over sauce (no leftover veggies), and place it into a storage bag and then into the freezer. Later, I'll use it as the start of my Vegetable Beef soup. It's adds great depth of flavor and with only needing the vegies to cook & soften, the soup comes together quickly and the meat is already tender.Date published: 2015-03-21Rated 5 out of 5 by wendybt from best beef stew ever I just made this for my husband and I and it is AMAZING. After caramelizing the beef, I added the starter to the pan and got it simmering. In a roasting pan I had carrots, potatoes, and an entire onion cubed and poured the meat and starter over it, added a bit of water, and put it all in the oven at 350 degrees for 3 hours. After 3 hours I added frozen corn and cooked it for another half hour. So yummy and my husband loves it.Date published: 2014-11-30Rated 5 out of 5 by jamf from Very Happy! This is a very, very good starter. I wasn't sure if I'd like it but it's one of the best stews I've ever made!Date published: 2014-01-11Rated 5 out of 5 by kitkat343 from excellent sauce We greatly enjoyed lamb made in the slow cooker with this sauce. If you prefer lamb to beef, you might want to try to make lamb stew with potatoes, parsnips and carrots.Date published: 2014-01-01Rated 5 out of 5 by parme from Delicious! I enjoy cooking from scratch, but thought I would try this sauce when I was in a hurry. Well, my spouse and I couldn't wait for it to be finished cooking. It was delicious! So far I have purchased 5 bottles, and have ordered 4 more. My pantry will never have less than 2 bottles in it, ever! Please William Sonoma, keep this product forever.Date published: 2013-08-19Rated 5 out of 5 by LauraPL from Made a Great Meal Used this product and followed the oven method. I wasn't all that hopeful as I was using a chuck roast that had been in the freezer a bit too long. I added carrots and potatoes as directed and then decided to throw in a handful of mushrooms that had been lingering in the crisper drawer. About an hour into cooking the smell filled the house. By the end of the third hour we were all staring at the oven timer. The end result was delicious, rich and flavorful. Serves about 6 people.Date published: 2013-02-12