By Foggyblonde on January 07, 2008
Photo by tla1
Photo by tla1
"This is a recipe I adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup (I use Campbell's brand) makes a great gravy and you don't have to do anything to it. When I make it in the crock pot I don't 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!"
Serving Size: 1 (659 g)
Servings Per Recipe: 4
"This was awesome!! I wanted to make something that I could enjoy now, and freeze some for later and this was a great recipe. Very tasty. I did have to thicken it up with cornstarch at the end, but it was great (I like my stew very thick!) Try this you will be very pleased!"
"So, So good!!! I found my pressure cooker while cleaning out the garage and made this recipe. Now I will be using it regularly if I find recipes as good as this one. Thanks, FoggyBlonde!!!"
"Just made this really great stew for family and friends...it was great! I hadn't used my pressure cooker in a couple of years and was looking forward to trying again. So simple (not scary). I did change a couple of things, though: I didn't use as many carrots:only used 3 for 5 people (cooked carrots have a stronger flavor, and tends to overpower things to me), and added more mushrooms because I love them. I used low salt beef broth for the water and the bouillion. I think I will try wine next time for a surprise... Again, a really great meal with salad, fresh rolls and ambrosia salad for dessert..."
"I used a Dutch oven for this and regular mushroom soup (no Golden available in my parts). The meat was very tender and the stew flavorful. DH loved it! It was cooked about an hour and a half with the spuds added in the last 20 mins. Kudos for making a Happy Hubby for me."