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.
Coat the beef with flour.
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 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 1½ 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 and keep warm.
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 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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