Cooking Directions

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute.  Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth.  Stir the stock mixture in the skillet and heat to a boil.  Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl.  Sprinkle the lemon zest mixture over the beef mixture.

Ingredients

• 2 pounds boneless beef chuck roast, cut into serving-sized pieces (about 1 roast)
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon olive oil
• 8 ounces small shallot, peeled
• 3 cloves garlic, minced
• 1 package (8 ounces) mushrooms, cut in quarters
• 2 tablespoons all-purpose flour
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup Swanson® Beef Stock
• 3 tablespoons balsamic vinegar
• 1 tablespoon packed brown sugar
• 1 lemon
• 0.25 cup chopped fresh parsley