Braised Beef with Shallots and Mushrooms

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.

Braised Beef With Shallots And Mushrooms Ingredients

• 1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces

• teaspoon salt

• 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

• cup chopped fresh parsley

How to Make Braised Beef With Shallots And Mushrooms

1. Season the beef with the salt and black pepper.

2. 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.

3. 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.

4. 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.

5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.

6. 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.

Braised Beef With Shallots And Mushrooms Nutritions

• Calories: 486 calories

• Carbohydrate: 27.1 g

• Cholesterol: 103.2 mg

• Fat: 27.8 g

• Fiber: 3.4 g

• Protein: 33 g

• SaturatedFat: 10 g

• ServingSize:

• Sodium: 656.4 mg

• Sugar: 11 g

• TransFat:

• UnsaturatedFat:

Braised Beef With Shallots And Mushrooms Reviews

• This was a delicious Sunday night dish for us To save a little prep time, I used beef stew meat already cut into cubes. The shallots I had on hand were a little large, so I peeled and thinly sliced three of them. Otherwise, I followed the recipe as written, and served over egg noodles. The flavors came together nicely, and we all enjoyed it. I will be making this one again

• This is very yummy though I wasnt in love with the lemon zest in this recipe. I cooked the entire dish in a heavy dutch oven with wonderfully tender results. My market did not have shallots so I subbed small boiler onions. I also see no need to mix the stock, vinegar and brown sugar separately since the entire mixture is going to braise for two hours which would blend the flavors well. This recipe reminds me of a french stew recipe I have made for years that is highlighted by tarragon. Next time I will throw some in for additional flavor. I served this over creamy polenta with a crisp salad and braised carrots. Pour a good glass of Zinfandel or Cabernet and you have a delicious budget friendly meal fit for a king and QUEEN

• This recipe was a big hit in my house I used a 2-1/2 lb. chuck roast and cut it in cubes about the size you would use in beef stew. The meat came out perfectly tender and the sauce was rich and flavorful with the use of the balsamic and beef stock. There was a slight sweetness from the brown sugar and balsamic, but, we really liked it. The sauce was a little thin for how I wanted to serve it, so, I added a cornstarch slurry at the end to slightly thicken it and it was perfect. My husband was not a fan of the lemon zest on the top, but, I liked it. I served it over garlic mashed potatoes and it was a perfect meal

• Easy, hearty and delicious. Definitely on my blizzard dinner list.

• This was tasty. I liked how it was basically from scratch. My main change was a complete reduction in cook time. I am not a fan of stove-top sauteed stewing beef, which was what I had. I cut the beef into 1-1 1/2" pieces. I lined a large sided sheet pan, with heavy duty foil, and broiled the beef until lightly browned. I sprayed the foil and beef with olive oil, before broiling, and when done broiling seasoned lightly with black pepper and garlic salt instead of the 1/2 tsp of salt and 1/4 tsp of pepper before cooking. For the shallots I just did 1/2 cup minced. I didnt want to get out my scale to weigh out 8oz. I cooked them for about 6-7 minutes. I have never added both balsalmic vinegar and brown sugar to a dish. Unsure how that would taste I did 1 Tblsp of balsalmic vinegar and 1/2 Tblsp of sugar. For the stock I used 100% natural Swanson Beef Broth in a can. It was what my local store had. I probably also added a little more mushrooms and used them sliced, as they came, instead of quartering. After I added the meat back, I turned the heat to about 3, and simmered 15-20 more minutes and then served. I may try it a little longer, next time, to see the difference. I just did not want this to turn into completely shredded meat or too mushy in texture for today. ty

• It takes some time, perfect for a lazy Sunday afternoon, but its comfort food at its finest.

• The meat turned out extremely tender, it was very easy to eat. I added carrots and broccoli to this dish, they turned out tender and very full of flavor. I would put a little less zest on it next time, to much zest and it stands out way to much. I also used some lemon juice on my dish after it was plated. Overall it was good.

• I turned this into a vegetarian meal by using a bag of Boca beef crumbles instead of the beef. I let it simmer for about 25 minutes to combine the flavors. My whole family loved it.

• Just replace all things Campbells with quality items. use Grass fed beef, fresh ingredients and take your time...simmer is the key here. Ive made this about 1o times over the past decade an still love all the flavors Remember...fresh, simmer and time

• I will make again... I combined a couple of steps but it still tasted awesome

• This was so good. The only thing I left out was the parsley and lemon

• I like the addition of tomatoes to a savory, beefy "stew". I like the quartered mushrooms too. I had to add quite a bit of extra beefy flavor with Magi Beef Sprinkles. Served over savory mashed potatoes and it was a hit. I did not add the vinegar or the lemon.. just sounded awful for our palate but otherwise followed the recipe. Had to refrigerate over night because of an emergency but I bet it just made it taste even better.

• Very good I will definitely make this again.

• A new family favorite My husband cant get enough of it11

• Very good method of cooking. I also added carrots. Nice and tender. I think the stock made it a little too salty for my tastes; but if it were served over rice or with potatoes that would compensate very nicely.

• Love it Served it over Basmati rice with a little ground thyme and garlic salt. It complimented the flavors of the beef so well. I read some of the reviews so I didnt use the lemon zest. I will be making this again

• My wifes first comment, who isnt a big beef eater, was "this beef is ridiculous". That alone sums it up. A little work up front but rewarded with deep rich broth and extremely tender beef that worked well over potato pancakes and Im sure mashed will be just as good for the next serving. The recipe is pretty straight forward and gives great results that even a well rounded cook will feel quite proud to serve. Thanks Campbells

• I made this dish but instead of mushrooms I made it with carrots and served it over white rice. It was very tasty and easy to make. Instead of mixing the brown sugar in a separate bowl with the stock and vinegar I added them directly to the pot one at a time. I didnt use the lemon or parsley and next time I will probably use a little less brown sugar.