Pressure Cooker Golden Mushroom Beef Stew
This recipe adapts a crock-pot stew method. Golden mushroom soup creates a delicious gravy; no extra steps needed. Using two cans of soup in a crock-pot eliminates the need for added water; the meat's juices suffice. This easy, flavorful recipe is a family favorite.
This recipe adapts a crock-pot stew method. Golden mushroom soup creates a delicious gravy; no extra steps needed. Using two cans of soup in a crock-pot eliminates the need for added water; the meat's juices suffice. This easy, flavorful recipe is a family favorite.
- 2 tablespoons canola oil
- 1 large onion cut up
- salt & pepper (to taste)
- 1 1/2 lbs stew meat
- 4 carrots peeled and cut into chunks
- 4 red potatoes cut into chunks
- 1 -2 teaspoon dried parsley
- 8 -12 button mushrooms rinsed and halved
- 10 ounces condensed golden mushroom soup
- 10 -20 ounces water
- 1 -2 beef bouillon cube (optional)
- Carbohydrate 78.5733198808 g
- Cholesterol 79.9456552125 mg
- Fat 33.3098136116 g
- Fiber 10.4635001647472 g
- Protein 44.104387471025 g
- Saturated Fat 10.3487488506625 g
- Serving Size 1 1 serving(s) (716g)
- Sodium 727.5905721375 mg
- Sugar 68.1098197160528 g
- Trans Fat 4.426711563615 g
- Calories 788 calories
Step-by-step
- Heat oil in the bottom of the pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear).
- Stir the meat, letting it brown on all sides.
- Add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water, and optional beef bouillon (the bouillon gives a stronger flavor).
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook for 15 minutes.
- Cool the pot immediately and serve.
- If the gravy isn't thick enough, stir a bit of cornstarch into some cold water (only about 1 tablespoon to half a cup of water) and add it to the gravy. Bring to a boil to thicken.
My Go-To Comfort Food: Pressure Cooker Golden Mushroom Beef Stew
As a busy working mom, time is a precious commodity. Weeknight dinners need to be quick, easy, and most importantly, delicious. This Pressure Cooker Golden Mushroom Beef Stew ticks all the boxes. It's a recipe I've perfected over the years, adapting it from my slow-cooker version to utilize the incredible speed and efficiency of a pressure cooker. The result is a rich, flavorful stew that's ready in a fraction of the time, leaving me with more precious minutes to spend with my family – or perhaps steal a few moments of blissful quiet with a good book.
The magic ingredient? Golden mushroom soup. I use Campbell's, but any good quality condensed golden mushroom soup will work wonders. This soup provides the base for the most amazing gravy, a creamy, savory sauce that perfectly complements the tender beef and hearty vegetables. The best part? You don't even need to do anything special to it! It magically transforms into a rich gravy. I remember the first time I made this; I was honestly astonished at how the meat juices combined with the soup to create such a delicious sauce. It’s one of those recipes where the sum is greater than its parts.
One of the things I love about this recipe is its versatility. The vegetables are easily customizable; feel free to add or substitute your favorites. I often throw in some extra vegetables depending on what's in season or what we have on hand. Sometimes I'll add celery, parsnips, or even butternut squash. The recipe also allows for some flexibility in terms of the amount of liquid. In my slow cooker version, I would simply use two cans of the mushroom soup and let the meat juices do the rest. In the pressure cooker, I find that adding a bit of extra water or broth helps to ensure that the stew is nice and juicy.
This stew is also incredibly forgiving. If you don't have exactly the right amount of this or that, don't worry! It will still taste amazing. It's a perfect recipe for using up leftover vegetables or for those times when you need a quick and easy meal. It’s also surprisingly adaptable to dietary needs. If you're looking for a lower-sodium option, you could reduce the amount of bouillon or use a low-sodium version of the soup. And for those who prefer a thicker gravy, a simple cornstarch slurry will do the trick, just make sure to whisk it into the gravy once the pressure is released so you don’t create lumps.
Beyond its convenience and deliciousness, this stew holds a special place in my heart. It's the kind of recipe that evokes feelings of warmth, comfort, and family. It’s the kind of meal that can bring a smile to everyone’s face, and it’s a recipe I’m happy to pass on to future generations. The aroma that fills the kitchen as it cooks is almost as good as the taste. It's a perfect weeknight meal and is also very impressive for company if you feel like it. The fact that I can make such a hearty and flavorful meal in such a short amount of time just makes this recipe all the more wonderful.
This Pressure Cooker Golden Mushroom Beef Stew isn't just a recipe; it's a testament to the power of simple ingredients, clever techniques, and a little bit of love. It's a meal that truly nourishes the body and soul, a comfort food that's both satisfying and unforgettable. So the next time you're looking for a delicious and easy weeknight meal, give this recipe a try – your family will thank you!
