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.

At a glance

Prep

35 min.

Total

3 hr.

Serves

Servings: about 1 1/2 cups each

Cook: 2 hr. 25 min.

Made With

Swanson® Beef Broth
Swanson® Beef Stock

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

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 medium tomatoes, chopped (about 2 cups)
2 tablespoons all-purpose flour
1 cup Swanson® Beef Broth or Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
2 large carrots, peeled and cut into 2-inch pieces (about 1 cup)
1 lemon
1/4 cup chopped fresh parsley

How to Make It

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 and cook and stir for 30 seconds. Add the mushrooms, tomatoes and flour and cook and stir for 1 minute.
4
Stir the broth, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the broth 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
Add the carrots to the skillet. Cover 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.

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Recipe Nutritional Information

Made With	Swanson Beef Stock
Calories	369
Total Fat	12g
Saturated Fat	3g
Cholesterol	98mg
Sodium	532mg
Total Carbohydrate	28g
Dietary Fiber	4g
Protein	38g
Vitamin A	183%DV
Vitamin C	21%DV
Calcium	8%DV
Iron	32%DV

Easy Substitutions

Alternate Preparation: To make this recipe in a slow cooker, omit the oil, increase the broth to 1 1/4 cups and the flour to 1/4 cup. Season the beef with the salt and black pepper. Stir 1 cup broth, vinegar and brown sugar in a small bowl. Place the beef, shallots, garlic, mushrooms, tomatoes and carrots into a 4 1/2-quart slow cooker. Add the broth mixture and stir to coat. Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours or until the beef is fork-tender. Stir the remaining broth and flour in a small bowl until smooth. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Top with the lemon zest mixture as directed above.

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RID#50352