Swanson Braised Beef With Shallots And Mushrooms Food

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Braised Beef with Shallots and Mushrooms image

[DRAFT]

Provided by Food Network

Time 3h

Yield 4 Servings

Number Of Ingredients 14

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

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

Braised Beef with Shallots and Mushrooms image

Provided by Food Network

Time 2h55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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 SHALLOTS AND MUSHROOMS

Braised Beef with Shallots and Mushrooms image

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Steps:

Season the beef with the salt and black pepper.
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.
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.
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.
Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
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.

Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g