Braised Beef with Shallots and Mushrooms
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
2 pounds boneless beef chuck roast, cut into serving-sized pieces (about 1 roast)
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallot, 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
0.25 cup chopped fresh parsley
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallot, 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
0.25 cup chopped fresh parsley
Instructions
Season the beef with the salt and black pepper.
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.
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.
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.
Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
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.
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.
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.
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.
Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
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.
Braised Beef with Shallots and Mushrooms
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.
Directions
Print
Season the beef with the salt and black pepper.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.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.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.Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.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.
Ingredients
2 pounds boneless beef chuck roast, cut into serving-sized pieces (about 1 roast)0.5 teaspoon salt0.25 teaspoon ground black pepper1 tablespoon olive oil8 ounces small shallot, peeled3 cloves garlic, minced1 package (8 ounces) mushrooms, cut in quarters2 tablespoons all-purpose flour1 can (14.5 ounces) diced tomatoes, drained1 cup Swanson® Beef Stock3 tablespoons balsamic vinegar1 tablespoon packed brown sugar1 lemon0.25 cup chopped fresh parsley
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