Braised Beef with Shallots and Mushrooms recipe
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Ingredients
- 1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon olive oil 8 ounces small shallots, peeled 3 cloves garlic, minced 1 (8 ounce) package mushrooms, cut in quarters 2 tablespoons all-purpose flour 1 (14.5 ounce) can diced tomatoes 1 cup Swanson® Beef Stock 3 tablespoons balsamic vinegar 1 tablespoon packed brown sugar 1 lemon ¼ cup chopped fresh parsley
Nutrition Info
- 486 caloriescarbohydrate: 27.1 gcholesterol: 103.2 mgfat: 27.8 gfiber: 3.4 gprotein: 33 gsaturatedFat: 10 gservingSize: -sodium: 656.4 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Braised Beef with Shallots and Mushrooms
Directions
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Season the beef with the salt and black pepper.
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.
Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock 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.
Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
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.