14
Submitted by Foggyblonde
"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!"
photo by Jonathan Melendez 
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
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ingredients
- 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)
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directions
- 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
-
What size are the beef pieces? It makes a difference with a pressure cooker's timing.
charmare77
-
Can this be made in a crock pot?
TR1471
-
Exactly how much water do I need to add? The difference between 10 and 20 ounces can affect the consistency greatly.
juliesavu
-
Could this recipe be done in regular cooking pots?
linkster6
-
Can i find chefs by numbers?
love lake
see 2 more questions
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Reviews
-
This was delicious!!!! I've never used a pressure cooker before but this was so easy and tasted so good.
Anonymous
-
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!
tla18536
-
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...
chocklet_lvr
-
This was SOOO good. I am learning more every day about my pressure cooker. I followed the recipe, adding a splash of red wine and some garlic cloves. My husband raved about it, Used the little potatoes and thickened the gravy at the end, also adding some peas. Wonderful!!!
jolindaf17
-
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!!!
LI-Ray
see 8 more reviews
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Tweaks
-
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!!
JustKatHere
RECIPE SUBMITTED BY
Foggyblonde
- 2 Followers
- 1 Recipe
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