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.
Serves:
Ingredients
- 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
Instructions
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Coat the beef with flour.
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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.
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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.
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Reduce the heat to low. Cover and cook for 1½ hours.
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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.
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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.
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Sprinkle with parsley and lemon zest. Serve warm and enjoy.
Nutrition
- 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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