Braised Beef with Shallots and Mushrooms Recipe

By sandiB2010

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.

Ingredients

• 1 beef chuck pot roast, cut into serving-sized pieces (about 2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 8 ounces small shallots, peeled
• 3 cloves garlic, minced
• 1 package (8 ounces) mushrooms, cut in quarters
• 2 tablespoons all-purpose flour
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup Swanson® Beef Stock
• 3 tablespoons balsamic vinegar
• 1 tablespoon packed brown sugar
• 1 lemon
• 1/4 cup chopped fresh parsley

Details

Preparation time 35mins
Cooking time 180mins
Adapted from campbellskitchen.com

Preparation

Step 1

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.