Swanson® Braised Beef with Shallots and Mushrooms

Swanson® Braised Beef with Shallots and Mushrooms

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"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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3 h 20 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 m...

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 t...

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 a...

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...

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 f...

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.

A hit with everyone in my family. Instead of doing it stovetop, I did it in the oven at 350 with the same time. Easy and yummy!