Braised Beef with Shallots and Mushrooms

Name: Braised Beef with Shallots and Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 680 grams beef chuck pot roast, cut into serving-sized pieces; 237 milliliters Swanson&#174 Beef Stock; 1 Tbsp packed brown sugar; 3 Tbsps butter; 2 larges carrots, cut into 2-inch pieces (about 1 cup); 59 milliliters all-purpose flour; 59 milliliters chopped fresh parsley; 2 Tbsps grated lemon zest; 473 milliliters mushrooms, cut into quarters (about 5 ounces); 227 grams shallot, peeled; 473 milliliters medium tomatoes, chopped (about

Braised Beef with Shallots and Mushrooms might be just the main course you are searching for. One serving contains 520 calories, 39g of protein, and 29g of fat. This recipe serves 4. Head to the store and pick up balsamic vinegar, tomatoes, lemon zest, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Coat the beef with the flour.

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All Purpose Flour

Beef

Heat the butter in a 12-inch skillet over medium-high heat.

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Butter

Equipment you will use

Frying Pan

Add the beef and cook until it's well browned on all sides.

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Beef

Remove the beef from the skillet.

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Beef

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shallot

Tomato

Vinegar

Stock

Sugar

Beef

Equipment you will use

Frying Pan

Add the carrots and mushrooms to the skillet. Cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.

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Vegetable

Mushrooms

Carrot

Beef

Equipment you will use

Frying Pan

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.

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Vegetable

Stock

Beef

Equipment you will use

Frying Pan

Sprinkle with the parsley and lemon zest.

Ingredients you will need

Lemon Zest