Braised Beef with Shallots and Mushrooms

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  • Total: 3 hr
  • Prep: 35 min
  • Cook: 2 hr 25 min
  • Yield: 4 Servings
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1 beef chuck pot roast, cut into serving-sized pieces (about 2 pounds)

½ teaspoon salt

¼ 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

¼ cup chopped fresh parsley


  1. 1. Season the beef with the salt and black pepper.
  2. 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. 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. 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 1½ hours.
  5. 5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  6. 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.