Braised Beef with Shallots and Mushrooms
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.
Recipe Summary test
Alternate Preparation: To make this recipe in a slow cooker, omit the oil, increase the stock to 1 1/4 cups and the flour to 1/4 cup. Season the beef with the salt and black pepper. Stir 1 cup stock, vinegar and brown sugar in a small bowl. Place the beef, shallots, garlic, mushrooms and tomatoes into a 4 1/2-quart slow cooker. Add the stock mixture and stir to coat. Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours or until the beef is fork-tender. Stir the remaining stock and flour in a small bowl until smooth. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Top with the lemon zest mixture as directed above.
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