Braised Beef with Shallots and Mushrooms


This braised beef with mushrooms recipe is an absolutely delectable, one-skillet dish that slowly simmers for a few hours. The fork-tender beef will just about melt in your mouth.

Prep Time:
35 mins
Additional Time:
2 hrs 25 mins
Total Time:
3 hrs


  • 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


  1. Season beef with salt and black pepper.

  2. Heat oil in a 12-inch skillet over medium-high heat. Add beef and cook until well browned on all sides. Remove beef from the skillet. Pour off all but 1 tablespoon fat.

  3. Add shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add garlic, mushrooms, and flour and cook and stir for 1 minute. Stir in tomatoes.

  4. Stir stock, vinegar, and brown sugar in a small bowl until mixture is smooth. Stir stock mixture in the skillet and heat to a boil. Return beef to the skillet. Reduce heat to low. Cover and cook for 1 1/2 hours.

  5. Uncover the skillet and cook for 30 minutes or until beef is fork-tender and vegetables are tender.

  6. Grate 2 tablespoons zest from lemon. Stir lemon zest and parsley in a small bowl. Sprinkle lemon zest mixture over beef mixture.


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

Nutrition Facts (per serving)

486 Calories
28g Fat
27g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 50%
Cholesterol 103mg 34%
Sodium 656mg 29%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 33g
Vitamin C 40mg 199%
Calcium 102mg 8%
Iron 7mg 40%
Potassium 814mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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