Name: Braised Beef with Shallots and Mushrooms
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 beef chuck pot roast -; 1/4 c. all-purpose flour -; 3 tbsp. butter -; 1/2 lb. small shallots -; 1 c. Swanson® Beef Stock -; 2 medium tomatoes -; 3 tbsp. balsamic vinegar -; 1 tbsp. packed brown sugar -; 2 large carrots -; 2 c. mushrooms -; 1/4 c. chopped fresh parsley -; 2 tbsp. grated lemon zest -

Braised Beef with Shallots and Mushrooms

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Braised Beef with Shallots and Mushrooms

1. 1 beef chuck pot roast -

2. 1/4 c. all-purpose flour -

3. 3 tbsp. butter -

4. 1/2 lb. small shallots -

5. 1 c. Swanson® Beef Stock -

6. 2 medium tomatoes -

7. 3 tbsp. balsamic vinegar -

8. 1 tbsp. packed brown sugar -

9. 2 large carrots -

10. 2 c. mushrooms -

11. 1/4 c. chopped fresh parsley -

12. 2 tbsp. grated lemon zest -

How to cook deliciously - Braised Beef with Shallots and Mushrooms

1. Stage

Coat the beef with the flour.

2. Stage

Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.

3. Stage

Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.

4. Stage

Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.

5. Stage

Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.

6. Stage

Serving Suggestion: Serve with wheat dinner rolls.