PRESSURE-COOKER MUSHROOM AND BEEF STEW
Get cooking with a cozy winter mushroom and beef stew from My Food and Family. This Pressure Cooker Mushroom and Beef Stew is savory, simple and quick to make with the pressure cooker. Try it out for dinner tonight!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h20m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 570, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW
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!
Provided by Foggyblonde
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
R BS PRESSURE COOKER BEEF STEW
A great tasting beef stew in minutes rather than hours. I wanted beef stew one night for dinner but didn't have time to do it in my slow cooker, so I modified the recipe for my pressure cooker and it was ready in 30 minutes and turned out better than in the slow cooker..
Provided by KitchenHacker
Categories Stew
Time 29m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt, pepper, onion, and garlic powder in a gallon plastic bag; add beef and toss to coat evenly.
- Over medium high heat, add 2 tablespoons of olive oil and beef and saute until beef is well browned.
- Add 2 additional tablespoons of olive oil and 2 tablespoons of the flour mixture and mix to make a rue.
- Add beef broth, Worcestershire sauce, Kitchen Bouquet and mix thoroughly making sure there are no lumps.
- Add carrots, celery, onions and potatoes to pot, sprinkle Accent over veggies evenly.
- Close lid on pressure cooker and cook on high pressure for 14 minutes.
- Quick release steam, remove cover and check gravy for desired thickness. If necessary stir in a little more flour mixed with hot water to thicken as desired.
PRESSURE COOKER BEEF STEW
I adapted this from an Emeril recipe for beef stew, which is why the recipe features Emeril's Essence. However, I wanted just a classic beef stew, and not one with turnips and collard greens. I also found that Emeril's recipe cooked the stew for too long and used too much liquid--more like a soup than a stew. So here's my recipe for classic beef stew. By adding most of the vegetables during the last 10 minutes of cooking, they come out nice and firm. I recommend serving the stew on top of rice or wide egg noodles with a dollop of sour cream on top.
Provided by grayslady
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
- The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
- Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
- In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
- Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
- Dredge each piece of meat thoroughly in flour mixture and return to platter.
- Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
- When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch.
- When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
- Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
- Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
- Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
- Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
- Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
- While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
- When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
- Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
- Remove lid from pressure cooker and enjoy stew.
Nutrition Facts : Calories 397.8, Fat 19.7, SaturatedFat 6, Cholesterol 112.3, Sodium 614.4, Carbohydrate 16.2, Fiber 2.2, Sugar 2.9, Protein 38.3
PRESSURE COOKER BEEF STEW
If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours.
Provided by MizzNezz
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour, salt, and dry mustard in a bag.
- Add beef and shake to coat.
- Heat oil in pressure cooker; brown beef pieces.
- Add broth; bring to a boil.
- Add all remaining ingredients.
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook for 12 minutes.
- Release the pressure, remove bay leaves before serving.
Nutrition Facts : Calories 373.7, Fat 15.3, SaturatedFat 6.1, Cholesterol 79.4, Sodium 582.6, Carbohydrate 34.1, Fiber 4.3, Sugar 10.4, Protein 26.4
MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)
I found this recipe while surfing theNet. I use the new Campbell's Creamy Poblano and Queso Soup instead of the Cream of Mushroom. DH is a mushroom hater
Provided by mandabears
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
- lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
- Quick release the pressure and remove the lid.
- Stir in the thawed stew vegetables.
- Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
- Lock the lid into place and bring to low pressure for 5 minutes.
- Quick release the pressure and remove the lid.
- Stir the stew, be careful not to break the dumplings.
- DUMPLINGS.
- cut the butter into the Bisquick until crumbly.
- Combine the milk and beaten egg.
- Add to dry mixture. Stir until just blended.
- Add salt and pepper to taste after cooking the dumplings and stew.
Nutrition Facts : Calories 700.1, Fat 23.9, SaturatedFat 8.8, Cholesterol 185.7, Sodium 1483.3, Carbohydrate 61.7, Fiber 10.5, Sugar 7.2, Protein 65.2
PRESSURE COOKER BEEF STEW
This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
- Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
- Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
- When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
- Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g
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