Name: Braised Beef with Shallots and Mushrooms
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT2H25M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 Servings
Ingredients: 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

Directions

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 1½ 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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