Savory Braised Beef with Shallots and Mushrooms

Follow our step-by-step guide on how to make Savory Braised Beef with Shallots and Mushrooms.

1. Step 1

   Begin by generously seasoning the beef pieces with salt and freshly cracked black pepper.

2. Step 2

   In a spacious 12-inch skillet, warm the olive oil over medium-high heat.

3. Step 3

   Once the oil shimmers, add the seasoned beef, allowing it to sear until beautifully browned on all sides.

4. Step 4

   After achieving that perfect crust, remove the beef from the skillet and set it aside to rest.

5. Step 5

   Carefully pour off all but one tablespoon of the rendered fat from the skillet.

6. Step 6

   Introduce the shallots to the pan, cooking them for about 10 minutes while stirring occasionally until they become tender and fragrant.

7. Step 7

   Next, stir in the minced garlic, quartered mushrooms, and a sprinkle of flour, cooking for an additional minute while stirring constantly to create a flavorful base.

8. Step 8

   Add the diced tomatoes to the skillet, mixing everything together harmoniously.

9. Step 9

   In a separate small bowl, whisk together the beef stock, balsamic vinegar, and brown sugar until smooth.

10. Step 10

    Pour this rich mixture into the skillet and bring it to a lively boil.

11. Step 11

    Return the browned beef to the skillet, reduce the heat to low, cover, and let it simmer gently for 1.

12. Step 12

    5 hours, allowing the flavors to meld beautifully.

13. Step 13

    After this time, uncover the skillet and continue cooking for another 30 minutes, or until the beef is fork-tender and the vegetables are luxuriously soft.

14. Step 14

    For a bright finishing touch, zest a lemon to yield about 2 tablespoons of zest.

15. Step 15

    In a small bowl, combine the lemon zest with chopped parsley, then sprinkle this vibrant mixture over the beef just before serving, adding a burst of freshness to your dish.

16. Step 16

    Enjoy the delightful symphony of flavors that come together in this hearty meal.