Swanson® Braised Beef with Shallots and Mushrooms

Swanson® Braised Beef with Shallots and Mushrooms


"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."


3 h 20 m {{adjustedServings}} servings 467 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

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  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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  1. 18 Ratings


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...