Braised Beef with Shallots and Mushrooms

Recipe View Season beef with salt and pepper. (5 minutes)

Recipe View Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add beef and brown on all sides, creating a rich crust. Remove beef from the skillet and set aside. Drain off all but 1 tablespoon of fat. (15 minutes)

Recipe View Add shallots to the skillet and cook until softened and lightly golden, stirring occasionally. Add the minced garlic, mushrooms, and flour. Cook, stirring constantly, for 1 minute to form a roux. Stir in the diced tomatoes. (12 minutes)

Recipe View In a small bowl, whisk together beef broth, balsamic vinegar, and brown sugar until smooth. Pour the mixture into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the beef to the skillet. (5 minutes)

Recipe View Reduce heat to low, cover the skillet tightly, and simmer for 1 1/2 hours, or until the beef is very tender. (90 minutes)

Recipe View Uncover the skillet and continue to cook for another 30 minutes, or until the sauce has thickened and the beef is fork-tender. (30 minutes)

Recipe View Grate the zest of the lemon to yield approximately 2 tablespoons. In a small bowl, combine the lemon zest with the chopped fresh parsley. Sprinkle the lemon-parsley mixture over the braised beef before serving. (3 minutes)