Pressure Cooker Golden Mushroom Beef Stew
photo by Jonathan Melendez
- Ready In:
- 2 tablespoons canola oil
- 1 1⁄2 lbs stew meat
- 1 large onion, cut up
- 4 carrots, peeled and cut into chunks
- 4 red potatoes, cut into chunks
- salt & pepper (to taste)
- 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)
- 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 isn't 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.
Questions & Replies
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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...
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Great recipe - but - I made just a couple of changes. I used Healthy Request Cream of Mushroom soup - has no MSG (I'm highly allergic to that) and Better than Bouillon Beef Base (also has no MSG) instead of the bouillon cube. The other thing I did was I did a natural release on my pressure cooker for 10 minutes prior to opening the lid. Have used a pressure cooker for over 40 years, but I still do the natural release. I find it's safer than having to clean the food off of the ceiling and floor. LOL!!