Pressure Cooker Golden Mushroom Beef Stew
This is a recipe adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup makes a great gravy and you dont have to do anything to it. When I make it in the crock pot I dont even add water, I just use 2 cans of soup. The juice from the meat is enough liquid to make a great gravy. My family loves the taste and it is so easy!
This is a recipe adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup makes a great gravy and you dont have to do anything to it. When I make it in the crock pot I dont even add water, I just use 2 cans of soup. The juice from the meat is enough liquid to make a great gravy. My family loves the taste and it is so easy!
- 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 bottom of 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.
- Next, 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 15 minutes.
- Cool pot immediately and serve.
- If the gravy isnt thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.
My Favorite Comfort Food: Pressure Cooker Golden Mushroom Beef Stew
As a busy mom, finding time to cook delicious and nutritious meals can be a challenge. Between school runs, work deadlines, and all the other demands on my time, I often crave simple, satisfying recipes that don't require hours in the kitchen. That's where my pressure cooker golden mushroom beef stew comes in. This recipe is a lifesaver – it's incredibly flavorful, hearty, and surprisingly easy to make, even on the busiest of days. I adapted this from my old slow cooker recipe, and honestly, the pressure cooker makes it even faster!
What makes this stew so special? First off, it’s the convenience. The pressure cooker does most of the work, allowing the meat to become incredibly tender while infusing the broth with rich, savory flavors. Secondly, it's the golden mushroom soup. I use Campbell's, but feel free to use your favorite brand. It adds a creamy, umami depth that elevates the entire dish. And the best part? I often skip adding extra water – the natural juices released from the meat during cooking, combined with the soup, create the perfect gravy. No extra fuss, just deliciousness.
This recipe is a staple in our household. It's perfect for a cozy weeknight dinner or a comforting meal on a chilly weekend. My kids devour it – even the pickiest eaters can't resist its rich, savory goodness. The tender beef, the perfectly cooked vegetables, and the luscious gravy all come together to create a dish that's both satisfying and heartwarming. I often serve it with crusty bread for dipping – the perfect way to soak up every last drop of that amazing gravy. Plus, it reheats beautifully, so it's ideal for meal prepping. I make a big batch on Sunday and enjoy leftovers throughout the week.
The beauty of this recipe lies in its simplicity. There's no need for complex techniques or hard-to-find ingredients. With just a few everyday pantry staples and some readily available vegetables, you can create a restaurant-quality meal that will impress your family and friends. So next time you're looking for a quick, easy, and incredibly delicious dinner solution, give this pressure cooker golden mushroom beef stew a try. You won't be disappointed!
Tips and Variations:
- For a thicker gravy, simply mix a tablespoon of cornstarch with a little cold water to form a slurry and stir it into the stew during the last few minutes of cooking.
- Feel free to experiment with different vegetables! Add diced potatoes, carrots, celery, or even some green beans for extra nutrition and flavor.
- If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- For a richer flavor, use beef broth instead of water.
- Don't be afraid to experiment with different types of mushrooms. Cremini, shiitake, or portobello mushrooms would all work beautifully in this recipe.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
I hope you enjoy this recipe as much as my family does! It's a true testament to the fact that delicious, home-cooked meals don't have to be complicated or time-consuming.
