Braised Beef with Shallots and Mushrooms

By EdieK

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

• 1 beef chuck pot roast
• 1/4 cup all-purpose flour
• 3 tablespoons butter
• 8 ounces small shallots
• 1 cup Swanson® Beef Broth
• Swanson® Beef Stock
• 2 medium tomatoes
• 3 tablespoons balsamic vinegar
• 1 tablespoon packed brown sugar
• 2 large carrots
• 5 ounces mushrooms
• 1 lemon
• 1/4 cup chopped fresh parsley

Details

Servings 4
Preparation time 25mins
Cooking time 180mins
Adapted from campbellkitchen.com

Preparation

Step 1

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.

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.

Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the broth, tomatoes, vinegar and brown 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.

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. Cover and keep warm.

Increase the heat to high. Cook for 10 minutes or until the broth mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Grate

zest from the lemon. Sprinkle the beef mixture with the parsley and lemon zest.

Serve with wheat dinner rolls.

Wow! I was so amazed at how absolutely tender and flavorful the beef turned out. I also added celery and pearl onions, which added additional flavor but made it a little soupy. Very healthy meal, my boyfriend and I loved it!

This recipe is so delicious, I will never make regular beef stew again. Hint: add some red wine for an even richer taste.