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

prep:
35 mins
additional:
2 hrs 25 mins
total:
3 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the beef with the salt and black pepper.

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  • 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.

Recipe Tips:

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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Nutrition Facts

486 calories; protein 33g 66% DV; carbohydrates 27.1g 9% DV; fat 27.8g 43% DV; cholesterol 103.2mg 34% DV; sodium 656.4mg 26% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2015
This is very yummy though I wasn't in love with the lemon zest in this recipe. I cooked the entire dish in a heavy dutch oven with wonderfully tender results. My market did not have shallots so I subbed small boiler onions. I also see no need to mix the stock vinegar and brown sugar separately since the entire mixture is going to braise for two hours which would blend the flavors well. This recipe reminds me of a french stew recipe I have made for years that is highlighted by tarragon. Next time I will throw some in for additional flavor. I served this over creamy polenta with a crisp salad and braised carrots. Pour a good glass of Zinfandel or Cabernet and you have a delicious budget friendly meal fit for a king and QUEEN! Read More
(4)
19 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/27/2015
This is very yummy though I wasn't in love with the lemon zest in this recipe. I cooked the entire dish in a heavy dutch oven with wonderfully tender results. My market did not have shallots so I subbed small boiler onions. I also see no need to mix the stock vinegar and brown sugar separately since the entire mixture is going to braise for two hours which would blend the flavors well. This recipe reminds me of a french stew recipe I have made for years that is highlighted by tarragon. Next time I will throw some in for additional flavor. I served this over creamy polenta with a crisp salad and braised carrots. Pour a good glass of Zinfandel or Cabernet and you have a delicious budget friendly meal fit for a king and QUEEN! Read More
(4)
Rating: 4 stars
08/25/2015
This was a delicious Sunday night dish for us! To save a little prep time I used beef stew meat already cut into cubes. The shallots I had on hand were a little large so I peeled and thinly sliced three of them. Otherwise I followed the recipe as written and served over egg noodles. The flavors came together nicely and we all enjoyed it. I will be making this one again! Read More
(3)
Rating: 5 stars
08/12/2015
This recipe was a big hit in my house! I used a 2-1/2 lb. chuck roast and cut it in cubes about the size you would use in beef stew. The meat came out perfectly tender and the sauce was rich and flavorful with the use of the balsamic and beef stock. There was a slight sweetness from the brown sugar and balsamic but we really liked it. The sauce was a little thin for how I wanted to serve it so I added a cornstarch slurry at the end to slightly thicken it and it was perfect. My husband was not a fan of the lemon zest on the top but I liked it. I served it over garlic mashed potatoes and it was a perfect meal! Read More
(2)
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Rating: 4 stars
08/15/2015
It takes some time perfect for a lazy Sunday afternoon but its comfort food at its finest. Read More
(1)
Rating: 4 stars
08/30/2015
This was tasty. I liked how it was basically from scratch. My main change was a complete reduction in cook time. I am not a fan of stove-top sauteed stewing beef which was what I had. I cut the beef into 1-1 1/2" pieces. I lined a large sided sheet pan with heavy duty foil and broiled the beef until lightly browned. I sprayed the foil and beef with olive oil before broiling and when done broiling seasoned lightly with black pepper and garlic salt instead of the 1/2 tsp of salt and 1/4 tsp of pepper before cooking. For the shallots I just did 1/2 cup minced. I didn't want to get out my scale to weigh out 8oz. I cooked them for about 6-7 minutes. I have never added both balsalmic vinegar and brown sugar to a dish. Unsure how that would taste I did 1 Tblsp of balsalmic vinegar and 1/2 Tblsp of sugar. For the stock I used 100% natural Swanson Beef Broth in a can. It was what my local store had. I probably also added a little more mushrooms and used them sliced as they came instead of quartering. After I added the meat back I turned the heat to about 3 and simmered 15-20 more minutes and then served. I may try it a little longer next time to see the difference. I just did not want this to turn into completely shredded meat or too mushy in texture for today. ty Read More
(1)
Rating: 4 stars
01/22/2016
The meat turned out extremely tender it was very easy to eat. I added carrots and broccoli to this dish they turned out tender and very full of flavor. I would put a little less zest on it next time to much zest and it stands out way to much. I also used some lemon juice on my dish after it was plated. Overall it was good. Read More
(1)
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Rating: 5 stars
01/23/2016
Easy hearty and delicious. Definitely on my blizzard dinner list. Read More
(1)
Rating: 4 stars
09/27/2018
I will make again... I combined a couple of steps but it still tasted awesome! Read More
Rating: 4 stars
08/27/2015
I like the addition of tomatoes to a savory beefy "stew". I like the quartered mushrooms too. I had to add quite a bit of extra beefy flavor with Magi Beef Sprinkles. Served over savory mashed potatoes and it was a hit. I did not add the vinegar or the lemon.. just sounded awful for our palate but otherwise followed the recipe. Had to refrigerate over night because of an emergency but I bet it just made it taste even better. Read More