Braised Beef with Shallots and Mushrooms

01Method

1. 1

   Pat the beef pieces dry and season on all sides with salt and pepper.

2. 2

   Warm the oil in a wide skillet over medium-high heat. Sear the beef until deeply browned on every side, then transfer to a plate and discard all but a thin film of fat from the pan.

3. 3

   Add the shallots and cook, stirring occasionally, for about 10 minutes until softened. Stir in the garlic, mushrooms, and flour, cooking for 1 minute. Add the diced tomatoes and stir to combine.

4. 4

   Whisk together the stock, balsamic vinegar, and brown sugar in a bowl until smooth, then pour the mixture into the skillet and bring to a boil. Return the beef to the pan, reduce the heat to low, cover, and braise for 1½ hours.

5. 5

   Remove the lid and continue cooking for a further 30 minutes, or until the beef is fork-tender and the vegetables are fully cooked.

6. 6

   Finely grate the zest from the lemon and mix it with the parsley. Scatter the zest mixture over the finished dish before serving.