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BEEF - BRAISED - CHUCK - Braised Beef with Shallots and Mushrooms
Nb persons: 4
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Braised Beef with Shallots and Mushrooms PINTEREST - Beef What You'll Need 1 beef chuck pot roast, cut into serving-sized pieces (about 2 pounds) | |
1/2 teaspoon | salt |
1/4 teaspoon | ground black pepper |
1 tablespoon | olive oil |
8 ounces | small shallots, peeled |
3 cloves | garlic, minced |
1 package (8 ounces) | mushrooms, cut in quarters |
2 tablespoons | all-purpose flour |
1 can (14.5 ounces) | diced tomatoes, drained |
1 cup | Swanson® Beef Stock |
3 tablespoons | balsamic vinegar |
1 tablespoon | packed brown sugar |
1 | lemon |
1/4 cup | chopped fresh parsley |
How to Make It
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.
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