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Braised Beef with Shallots and Mushrooms

  • 4servings
  • 175minutes
  • 370calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (about 1 1/2-pounds) beef chuck pot roast , cut into serving-sized pieces

  2. 1/4 cup(s) all-purpose flour

  3. 3 tablespoon(s) butter

  4. 1/2 pound(s) small shallots , peeled

  5. 1 cup(s) Swanson® Beef Stock

  6. 2 medium (about 2 cups) tomatoes , chopped

  7. 3 tablespoon(s) balsamic vinegar

  8. 1 tablespoon(s) packed brown sugar

  9. 2 large (about 1 cup) carrots , cut into 2-inch pieces

  10. 2 cup(s) (about 5 oz.) mushrooms , cut into quarters

  11. 1/4 cup(s) chopped fresh parsley

  12. 2 tablespoon(s) grated lemon zest

Instructions Jump to Ingredients ↑

  1. Coat the beef with the flour.

  2. 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. 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. 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. 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. Serving Suggestion: Serve with wheat dinner rolls.

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