<http://schema.org/recipeInstructions>
" Coat the beef with the flour. Heat the butter in a 12-inch skillet over medium-high heat.\u00A0Add the beef and cook until it&amp;#039;s well browned on all sides.\u00A0Remove the beef from the skillet.\u00A0Pour off any fat. Add the shallots to the skillet.\u00A0Cook for 10 minutes or until they&amp;#039;re tender.\u00A0Stir in the stock, tomatoes, vinegar and sugar and heat to a boil.\u00A0Return the beef to the skillet.\u00A0Reduce the heat to low.\u00A0Cover and cook for 1 1/2 hours. Add the carrots and mushrooms to the skillet and\u00A0cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.\u00A0Remove the beef and vegetables from the skillet and keep warm. Increase the heat to high.\u00A0Cook for 10 minutes or until the stock mixture is thickened.\u00A0Return the beef and vegetables to the skillet.\u00A0Season as desired.\u00A0Sprinkle with the parsley and lemon zest. Serving Suggestion: Serve with wheat dinner rolls."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a8560/braised-beef-shallots-mushrooms-recipe-campbells-1109/?src=shelter_footer>