BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS image

Yield 4

Number Of Ingredients 14

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

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 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.