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Braised Beef with Shallots and Mushrooms

Braised Beef with Shallots and Mushrooms

4.65 17

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.

serves 4 people


cost per recipe: $20.96

The price is determined by the national average.

  • 2

    pounds boneless beef chuck roast, cut into serving-sized pieces (about 1 roast)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    tablespoon olive oil

  • 8

    ounces small shallot, peeled

  • 3

    cloves garlic, minced

  • 1

    package (8 ounces) mushrooms, cut in quarters

  • 2

    tablespoons all-purpose flour

  • 1

    can (14.5 ounces) diced tomatoes, drained

  • 1

    cup Swanson® Beef Stock

  • 3

    tablespoons balsamic vinegar

  • 1

    tablespoon packed brown sugar

  • 1


  • 1/4

    cup chopped fresh parsley

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How to Make It

Step 1

Season the beef with the salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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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Made With
Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

  • Brittany H.

    November 10, 2016

    So delicious!!

    I made this one cold night for my husband and he loved it! I made it in a slow cooker and the beef was so tender and juicy! It also had a different flavor than your run of the mill beef recipes with the balsamic vinegar. Definitely would recommend!

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  • Jacque N.

    February 20, 2017


    Really liked this dish! I cooked for the full 2 hours and the meet was extremely tender. Used stew beef. I do wish it had a bit more balsamic flavor.

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  • Paul722

    March 17, 2014

    Will certainly make again regularly

    Very good with great flavor! While I have certainly seen reviews that stated that it only needs as few as thirty minutes of cook time to be fine, I would have to disagree very strongly. I did cook for one and a half hours covered and an additional thirty minutes uncovered and found it to be just enough for the chuck roast to just begin to become tender. Needs at least another thirty minutes or more for our tastes but that is most certainly a matter of personal preference. Some may like the meat to be firm. Next time I will try it in the slow cooker and would expect the beef to become much more tender. Certainly not a 30 minute meal but is definitely worth the effort. Great Sunday night meal for sure.

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  • Kiwi

    February 7, 2013

    Won't take 3hrs to cook.

    I thought this receipe was very flavorful and pretty easy to make. I did double my tablespoon of brown sugar which you can barely taste the sweetness. Also the instructions say to "cover and cook for 1 1/2 hours" I only cover and cook for 30mins until my carrots were soft enough to eat. Taste just as great.

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  • lauriendavid

    January 27, 2012

    Braised Beef with Shallots and Mushrooms

    Delicious! Can serve it over mashed potatoes or pasta. Even my picky son loved it!

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