Swanson® Braised Beef with Shallots and Mushrooms Recipe - Allrecipes.com
Swanson(R) Braised Beef with Shallots and Mushrooms Recipe
  • READY IN 3+ hrs

Swanson® Braised Beef with Shallots and Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  1. Coat the beef with flour.
  2. Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet.
  3. Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  4. Add the carrots and mushrooms to the skillet. Cook for 30 minutes or until the carrots are tender. Remove the beef and vegetables from the skillet.
  5. Increase the heat to high. Cook for 10 minutes or until the stock mixture thickens. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon peel.
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Reviews More Reviews

Jan 20, 2009

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.

Apr 03, 2009

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!

May 05, 2009

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.

Feb 13, 2009

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!

Sep 16, 2011

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!

Apr 05, 2011

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.

Jun 28, 2010

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.

Nov 23, 2009

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.


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  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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