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!
What You Need
Original recipe yields 6 servings
1-1/2 lb. boneless beef chuck roast, cut into 1-inch pieces
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 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. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 35 min. using HIGH PRESSURE COOK setting. After 20 min., cook noodles as directed on package, omitting salt.
Use Quick Pressure Release to release pressure from pressure cooker when timer goes off. Turn pressure cooker off. Slowly remove lid. Serve stew over drained noodles.
Sprinkle with 1/4 cup chopped fresh parsley before serving.
Manage portions by using a smaller bowl for your stew. This will help you stick to the recommended serving sizes of your favorite recipes.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.