Braised Beef with Shallots and Mushrooms

Braised Beef with Shallots and Mushrooms
  • 1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/4 cup chopped fresh parsley


  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.

05/18/2018
Braised Beef with Shallots and Mushrooms, recipe PT15M PT1H 5 455 calories

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