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.
cost per recipe: $16.25
The price is determined by the national average.
pounds boneless beef chuck roast, cut into serving-sized pieces (about 1 roast)
teaspoon ground black pepper
tablespoon olive oil
ounces small shallot, peeled
cloves garlic, minced
package (8 ounces) mushrooms, cut in quarters
tablespoons all-purpose flour
can (14.5 ounces) diced tomatoes, drained
cup Swanson® Beef Stock
tablespoons balsamic vinegar
tablespoon packed brown sugar
cup chopped fresh parsley
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.