Mushroom Beef Stew With Dumplingspressure Cooker Food

MUSHROOM BEEF STEW

Steps:

• Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside., Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat., Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth., Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
• Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

BEEF AND MUSHROOM STEW

Steps:

• In a Dutch oven over medium heat, melt butter and add oil.
• Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
• Cook, stirring often, until onion is softened (it takes about 5 minutes).
• Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
• Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
• When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
• Add chicken stock and bring to a boil.
• Reduce heat to low, partially cover pot, and let simmer for one hour.
• Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
• Continue to cook on low heat, partially covered, for another hour.
• Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
• Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
• Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
• I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
• While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
• Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
• Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SLOW COOKER BEEF STEW WITH MUSHROOMS

Steps:

• Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
• Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
• Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
• Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
• Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

PRESSURE COOKER BEEF STEW WITH MUSHROOMS

Steps:

• Season the beef with 2 teaspoons salt. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering (Saute mode in my electric pressure cooker). Add half the beef and sear until well browned on one side, about 3 minutes. Remove the browned beef to a bowl. Add the rest of the beef to the pot, and sear until browned on one side, about 3 more minutes. Move the second batch into to the bowl.
• Add the onion, celery, carrot, garlic, tomato paste, and mushrooms to the pot. Sprinkle with 1 teaspoon salt. Saute for 8 minutes, or until the onions are softened. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits from the bottom. Stir in the beef and any juices in the bowl, the chicken stock, and the tomatoes. Float the thyme sprigs on top of everything.
• Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in an electric PC, 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. Unlock the pressure cooker lid and discard the thyme sprig. Taste for seasoning, and add more salt and some fresh ground black pepper to the stew if necessary. Serve.

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW

Steps:

• 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.

PRESSURE-COOKER MUSHROOM AND BEEF STEW

Steps:

• Toss meat with 2 Tbsp. dressing. Add 1 Tbsp. flour; mix lightly.
• Heat 2 Tbsp. of the remaining dressing in electric pressure cooker using SAUTÉ setting. Add meat, in batches; cook 6 to 8 min. or until evenly browned on all sides, stirring occasionally. Spoon browned meat into bowl; set aside.
• Add 1 Tbsp. of the remaining dressing to pressure cooker; heat using SAUTÉ setting 1 min. Add vegetables; cook 7 min., stirring constantly. Add water, bouillon cube, and remaining dressing and flour; mix well. Bring to boil, stirring frequently. Add meat; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 35 min. using MANUAL/HIGH PRESSURE COOK setting. After 20 min., cook noodles in saucepan as directed on package, omitting salt.
• Use Quick Pressure Release to release steam from pressure cooker when timer goes off. Remove lid. Drain noodles; serve topped with stew.

QUICKER MUSHROOM BEEF STEW

Steps:

• Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base., Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese.

MUSHROOM BEEF STRIPS WITH GRAVY

Steps:

• Prepare your onion(s). You need 1 very large or 2 medium onions diced. (this aids in making a natural gravy).
• PREPARE Beef Strips (you shouldn't have to do much unless you see some fat trim it and if any slices are very long cut in 1/2. (if using stew meat, remove fat and cut ea. piece into bite size pieces).
• Turn your electric pressure cooker on saute and add olive oil and heat up.
• Once heated add your onions.
• After 2 minutes add crushed red pepper flakes, cayenne powder, garlic powder, salt & pepper to taste and continue to saute onions, stir often. Do not burn.
• DO NOT ADD BEEF YET.
• On saute still, add Hungarian Paprika and stir all the time for 30 seconds. You don't want it to burn but you just want to release the flavor. NOW ADD BEEF RIGHT AWAY TO STOP THE PAPRIKA FROM COOKING FURTHER. Stir meat till coated with onion/paprika mixture.
• Turn pressure cooker to brown and brown your meat quickly. Do not flour meat just quick brown it. If needed add a little more oil.
• NOW ADD: Dried minced garlic, a little more garlic powder (optional), dried basil, dried parsley and bay leaf. You can add some more salt (or seasoning salt) & pepper to taste if you wish. (You will taste this at end of cooking time and adjust seasoning to taste).
• Add the whole bag of mushrooms (or to taste), and 1 cup of beef broth. You don't want to add too much liquid (water may be substituted) (give it a good stir).
• Close and lock pressure cooker and cook STIR FRY BEEF OR TENDER MEAT on HIGH pressure for 7 minutes and HIGH pressure for stew meat for 15 minutes.
• Quick release, taste and make any adjustments to the flavor that are needed. If meat is tender then take out bay leaf. If not tender then cook on high again for 4-6 minutes more.
• Put pressure cooker on brown to get a low boil or saute if it's boiling too hard. NOW add gravy mix, little at at time and keep stirring YOU SHOULD NOT NEED ANY MORE LIQUID but if you do add another 1/2 cup to 1 cup of broth or water. Cook 5 minutes and it should be perfect. (remember as it is cooling off the mixture will get a little thicker, if too thick simply add more beef broth). NOTE: You can skip the gravy mix if you prefer making a roux. You can find recipes on this site on how to.
• * You can prepare your rice during the time your cooking the Mushroom Beef Strips w Gravy. or whatever you have chosen to put it over. Serve when done. You can add a salad and some fresh bread. Again you can serve it over pasta, dumplings, grits or anything you desire not just over rice.

BEEF AND MUSHROOM STEW

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

BEEF STEW

Steps:

• Put all in oven proof casserole.
• Cover and cook 2 hours at 350 degrees F.
• Add vegetables of choice and cook 1 hour more.
• (I add baby carrots, quartered potatoes, onions& 1/2 bag frozen peas).