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Braised Beef with Shallots and Mushrooms
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| Prep Time: 20 min Cook Time: 150 min Ingredients | |
| 1½ lb (750 g) | lean stewing beef, cut into serving-sized pieces |
| 1/4 cup (60 mL) | all-purpose flour |
| 2 tbsp (30 mL) | margarine |
| 1/2 lb (250 g) | small shallots, peeled, halved lengthwise |
| 1 cup (250 mL) CAMPBELL'S® Ready to Use 25% Less Sodium Beef Broth | |
| 2 medium | tomatoes, chopped |
| 3 tbsp (45 mL) | balsamic vinegar |
| 1 tbsp (15 mL) | packed brown sugar |
| 2 cups (500 mL) | quartered mini potatoes |
| 2 cups (500 mL) | quartered mushrooms |
| 2 large | carrots, cut into 1/2" (1 cm) chunks |
| 1/4 cup (60 mL) | chopped, fresh parsley |
| 2 tbsp (30 mL) | grated lemon zest |
Directions
1. Coat beef with flour.
2. Heat half of margarine in large non-stick skillet at medium-high. Cook coated beef until well browned on all sides – about 10 minutes. Remove and set aside. Reduce heat to medium.
3. Heat remaining margarine in skillet. Add shallots and cook until just tender – about 7 minutes, stirring often. Stir in broth, tomatoes, vinegar and sugar. Heat to a boil. Stir in browned beef. Reduce heat to low. Cover with tight-fitting lid and simmer for 1½ hours.
4. Stir in potatoes, mushrooms and carrots. Simmer, covered, until beef and vegetables are fork-tender – about 40 minutes. Sprinkle with parsley and lemon zest just before serving.
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