Braised Beef with Shallots and Mushrooms

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CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

You select your ingredients with care. Select your broth the same way.

  • Prepared in Canada using only All Natural Flavours

  • Seasoned to perfection with a blend of spices for a rich, authentic beef flavor

  • 30% less sodium than our regular Ready To Use variety

  • Gluten-free

  • Campbell’s® - #1 selling broth in Canada!

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  • 1 1/2 lb (681 g) lean beef for stew, cut into serving-sized pieces
  • 1/4 cup (60 mL) all-purpose flour
  • 2 tbsp (30 mL) margarine
  • 1/2 lb (227 g) small shallots, peeled, halved lengthwise
  • 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 2 medium tomatoes, chopped
  • 3 tbsp (45 mL) balsamic vinegar
  • 1 tbsp (15 mL) packed brown sugar
  • 2 cups (500 mL) quartered mini potatoes
  • 2 cups (500 mL) quartered mushrooms
  • 2 large carrots, cut into 1/2" (1 cm) chunks
  • 1/4 cup (60 mL) chopped, fresh parsley
  • 2 tbsp (30 mL) grated lemon zest


  1. Coat beef with flour.
  2. Heat half of margarine in large non-stick skillet at medium-high. Cook coated beef until well browned on all sides – about 10 minutes. Remove and set aside. Reduce heat to medium.
  3. Heat remaining margarine in skillet. Add shallots and cook until just tender – about 7 minutes,stirring often. Stir in broth,tomatoes,vinegar and sugar. Heat to a boil. Stir in browned beef. Reduce heat to low. Cover with tight-fitting lid and simmer for 1½ hours.
  4. Stir in potatoes,mushrooms and carrots. Simmer,covered,until beef and vegetables are fork-tender – about 40 minutes. Sprinkle with parsley and lemon zest just before serving.

Recipe tips

Braising works best with a tight-fitting skillet lid that keeps the cooking liquid from evaporating. This longer,slower cooking method makes the beef tender while rich flavours develop in the sauce.

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    October 1, 2014

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    November 24, 2010

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    July 1, 2009

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Amount Per Serving
Calories 450
Fat 16 g
Saturated Fat 5 g
Cholesterol 85 mg
Sodium 260 mg
Carbohydrate 30 g
Dietary Fibre 4 g
Protein 42 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fibre
  • Excellent source of protein

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