Season beef with salt and black pepper.

Heat oil in a 12-inch skillet over medium-high heat. Add beef and cook until well browned on all sides. Remove beef from the skillet. Pour off all but 1 tablespoon fat.

Add shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add garlic, mushrooms, and flour and cook and stir for 1 minute. Stir in tomatoes.

Stir stock, vinegar, and brown sugar in a small bowl until mixture is smooth. Stir stock mixture in the skillet and heat to a boil. Return beef to the skillet. Reduce heat to low. Cover and cook for 1 1/2 hours.

Uncover the skillet and cook for 30 minutes or until beef is fork-tender and vegetables are tender.

Grate 2 tablespoons zest from lemon. Stir lemon zest and parsley in a small bowl. Sprinkle lemon zest mixture over beef mixture.