Braised Beef with Shallots and Mushrooms

By á-25229

Ingredients

• 1 1/2 lb (750 g) lean stewing beef, cut into serving-sized pieces
• 1/4 cup (60 mL) all-purpose flour
• 2 tbsp (30 mL) margarine
• 1/2 lb (250 g) small shallots, peeled, halved lengthwise
• 1 cup (250 mL) CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
• 2 medium tomatoes, chopped
• 3 tbsp (45 mL) balsamic vinegar
• 1 tbsp (15 mL) packed brown sugar
• 2 cups (500 mL) quartered mini potatoes
• 2 cups (500 mL) quartered mushrooms
• 2 large carrots, cut into 1/2" (1 cm) chunks
• 1/4 cup (60 mL) chopped, fresh parsley
• 2 tbsp (30 mL) grated lemon zest

Details

Servings 1
Adapted from cookwithcampbells.ca

Preparation

Step 1

Heat half of margarine in large non-stick skillet at medium-high. Cook coated beef until well browned on all sides – about 10 minutes. Remove and set aside. Reduce heat to medium.

Heat remaining margarine in skillet. Add shallots and cook until just tender – about 7 minutes, stirring often. Stir in broth, tomatoes, vinegar and sugar. Heat to a boil. Stir in browned beef. Reduce heat to low. Cover with tight-fitting lid and simmer for 1½ hours.

Stir in potatoes, mushrooms and carrots. Simmer, covered, until beef and vegetables are fork-tender – about 40 minutes. Sprinkle with parsley and lemon zest just before serving.

Braising works best with a tight-fitting skillet lid that keeps the cooking liquid from evaporating. This longer, slower cooking method makes the beef tender while rich flavours develop in the sauce.