Braised Beef with Shallots and Mushrooms Recipe

Braised Beef with Shallots and Mushrooms Recipe

How To Make Braised Beef with Shallots and Mushrooms

Savor a delectable dish of braised beef and veggies, cooked in just one pan! Juicy and tender chuck pot roast is mixed with stock and balsamic vinegar.

Preparation: 20 minutes
Cooking: 2 hours 35 minutes
Total: 2 hours 55 minutes



  • 1beef chuck pot roast
  • ¼cupall purpose flour
  • 3tbspbutter
  • ½lbsmall shallots
  • 1cupSwanson® Beef Stock
  • 2medium tomatoes
  • 3tbspbalsamic vinegar
  • 1tbspbrown sugar,packed
  • 2large carrots
  • 2cupsmushrooms
  • ¼cupfresh parsley,chopped
  • 2tbsplemon zest,grated


  1. Coat the beef with 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.

  4. Reduce the heat to low. Cover and cook for 1½ hours.

  5. 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.

  6. 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.

  7. Sprinkle with parsley and lemon zest. Serve warm and enjoy.


  • Calories: 598.90kcal
  • Fat: 24.82g
  • Saturated Fat: 11.80g
  • Trans Fat: 1.07g
  • Monounsaturated Fat: 10.08g
  • Polyunsaturated Fat: 2.24g
  • Carbohydrates: 28.38g
  • Fiber: 4.56g
  • Sugar: 12.98g
  • Protein: 67.75g
  • Cholesterol: 210.58mg
  • Sodium: 379.28mg
  • Calcium: 98.09mg
  • Potassium: 1907.37mg
  • Iron: 9.82mg
  • Vitamin A: 423.95µg
  • Vitamin C: 24.68mg
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