Braised Beef with Shallots and Mushrooms recipe

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Ingredients

1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Nutrition Info

486 calories
carbohydrate: 27.1 g
cholesterol: 103.2 mg
fat: 27.8 g
fiber: 3.4 g
protein: 33 g
saturatedFat: 10 g
servingSize: -
sodium: 656.4 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season the beef with the salt and black pepper.

  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.

  3. Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.

  4. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.

  5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.

  6. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

Recipe Yield

4 servings

Recipe Note

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

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