Best Braised Beef With Shallots And Mushrooms Recipes

Braised Beef with Shallots and Mushrooms image

Provided by Food Network

Time 3h

Yield 4 Servings

Number Of Ingredients 14

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

Steps:

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.

Braised Beef with Shallots and Mushrooms image

Provided by Food Network

Time 2h55m

Yield 4 servings

Number Of Ingredients 12

1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds)
1/4 cup all-purpose flour
3 tablespoon butter
1/2 pounds small shallots, peeled
1 cup Swanson® Beef Stock
2 medium tomatoes, chopped (about 2 cups)
3 tablespoon balsamic vinegar
1 tablespoon packed brown sugar
2 large carrots, cut into 2-inch pieces (about 1 cup)
2 cups mushrooms, cut into quarters (about 5 ounces)
1/4 cup chopped fresh parsley
2 tablespoon grated lemon zest

Steps:

Coat the beef with the flour.
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.
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. Reduce the heat to low. Cover and cook for 1 1/2 hours.
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.
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. Sprinkle with the parsley and lemon zest.
Serving Suggestion: Serve with wheat dinner rolls.

Braised Beef with Mushrooms and Roasted Root Vegetables image

Provided by Food Network

Categories main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds beef (chuck or round), cut into 1 1/2 inch cubes
6 tablespoons oil, plus 2 tablespoons, plus 2 tablespoons
4 ounces chopped onion
2 ounces chopped celery
2 ounces chopped carrot
2 cloves garlic, minced, plus 1 clove
2 tablespoons tomato paste
2 quarts veal stock
2 bay leaves
8 ounces shiitake mushrooms, sliced
8 ounces portobello mushrooms, sliced
1 teaspoon chopped thyme leaves
8 ounces tourneed carrots
8 ounces tourneed celeriac
8 ounces tourneed turnips

Steps:

In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.