Braised Beef with Shallots and Mushrooms
- Coat beef with flour.
- 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.
- 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.
- 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.
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.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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