Braised Beef with Shallots and Mushrooms

Name: Braised Beef with Shallots and Mushrooms
Total time: 180
Yield: 4
Ingredients: 1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces; 0.5 teaspoon salt; 0.25 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; 0.25 cup chopped fresh parsley

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 3 Hr.

Ingredients

4 servings

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1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1 tablespoon olive oil
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8 ounces small shallots, peeled
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3 cloves garlic, minced
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1 (8 ounce) package mushrooms, cut in quarters

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2 tablespoons all-purpose flour
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1 (14.5 ounce) can diced tomatoes
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1 cup Swanson® Beef Stock
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3 tablespoons balsamic vinegar
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1 tablespoon packed brown sugar
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1 lemon
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0.25 cup chopped fresh parsley

Instructions

Season beef with salt and black pepper.
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.
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.
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.
Uncover the skillet and cook for 30 minutes or until beef is fork-tender and vegetables are tender.
Grate 2 tablespoons zest from lemon. Stir lemon zest and parsley in a small bowl. Sprinkle lemon zest mixture over beef mixture.