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.
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.
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!
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.
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.
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.
Braised Beef with Shallots and Mushrooms
Delicious! Can serve it over mashed potatoes or pasta. Even my picky son loved it!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.