Recipe by Campbell's Kitchen
"Beef is simmered to fork-tenderness in a sauce of rich Swanson® Beef Stock, shallots and mushrooms, and is finished with an aromatic topping of lemon and parsley."
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1 1/2 pounds
beef chuck pot roast, cut into serving-sized pieces
small shallots, peeled
Swanson® Beef Stock
packed brown sugar
carrots, cut into 2-inch pieces
mushrooms, cut into quarters
chopped fresh parsley
grated lemon peel
Really easy and really good. I didn't have shallots to hand, so I substituted a large, chopped vidalia onion, and added a chopped clove of garlic. It smells amazing while it cooks. Served with mashed potatoes and salad.
This is delicious! My meat and potatoes man and I loved it. I did not add the parsley or lemon zest, but otherwise made the dish as written. I've given this recipe to a few people, and it's always well received.
My husband & I made this for dinner last night and it was very good! However, next time we make it, we will cut down on the amount of lemon rind. We found it too overpowering for us. But, if you like a lot of lemon flavor (which seemed to us a strange combination with beef, but decided to try it anyway) then by all means, use the 2Tbl it calls for. Husband said he would also cut down on the parsley, but he's not a huge parsley fan. I loved the parsley! Will make this again!
Excellent flavor, will definitely make again. I used onions instead of shallots and added a lot of garlic and pepper to the mix. Thank you!
Excellent cooked on day one but eaten on day two so the meat could rest and soak up all flavors. Paired with mashed potatoes and green beans.
Loved It. I was looking for a Beef Stew without wine and came across this one. I used onion instead of shallots. Don't have shallots but have abundance of onions. Also substitued beef granules for stock. I added some potatoes because to me stew is not a stew without potatoes. It's very good.
I'm a complete beginner and this meal has turned out really well both times I've cooked it. It also stores well as a left over for the next day's lunch.
This was delicious! I used regular beef broth and added Worcestershire sauce. I didn't use the lemon zest as I thought would be weird. I think this recipe was a little more work than some, but the flavor was worth it. I took the skins off my tomatoes before chopping them. When it was finished I mixed it up with egg noodles and served with sourdough rolls. A tasty meal I will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Braised Beef with Shallots and Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 255
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