{"id":31190,"date":"2018-04-15T06:00:33","date_gmt":"2018-04-15T12:00:33","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=31190"},"modified":"2019-01-02T07:54:58","modified_gmt":"2019-01-02T14:54:58","slug":"beef-and-wild-mushroom-stew","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/beef-and-wild-mushroom-stew\/","title":{"rendered":"Deer Valley Beef And Wild Mushroom Stew"},"content":{"rendered":"

This Deer Valley Beef And Wild Mushroom Stew is loaded with tender chunks of beef and flavorful wild mushrooms in a rich sauce made with white wine, heavy cream and mushroom stock. This is my pressure cooker version of Deer Valley’s popular stew. <\/em><\/p>\n

\"Pressure<\/p>\n

Victoria, a Pressure Cooking Today, reader emailed me and asked me if I could “adapt the recipe for Veal and Wild<\/span> Mushroom<\/span> Stew<\/a> you posted on Barbara Bakes in 2014 to an Instant Pot? I love the original recipe but would like to make it in my new Instant Pot.”<\/p>\n

I thought converting the recipe to a pressure cooker recipe was a great idea, so I put it on my calendar to make it for dinner a few weeks ago. We loved the pressure cooker version just much if not more than the original. <\/p>\n

\"Deer-Valley-Fireside-Dining-Collage\"<\/p>\n

Deer Valley is a beautiful, upscale ski resort in Park City, Utah. The Empire Canyon Lodge is used for skiers to grab a quick lunch during the day, but is transformed into a posh restaurant at night. Fireside Dining<\/a> at the Empire Canyon Lodge features four courses served from stone fireplace. Just look at those plates of melted raclette cheese!<\/p>\n

Veal and Wild Mushroom Stew was one of the choices the night we were dining, and my husband fell in love with it. So I asked if they would share the recipe with me, and they sent me Deer Valley Chef Jodie Rogers original recipe<\/a> made on the stove top.<\/p>\n

\"Two<\/p>\n

The recipe uses mushroom stock for the liquid in the stew. The quick, easy-to-make, flavorful shiitake mushroom stock is made from more affordable dried shiitake mushrooms.<\/p>\n

I posted the shiitake mushroom stock<\/a> in an earlier post. I bought the dried mushrooms at Sprouts. You could substitute vegetable stock if you prefer.<\/p>\n

\"A<\/p>\n

The original recipe uses veal, which can be expensive and hard to find, so I substituted beef. Beef chuck roast is my favorite cut of meat for stews. It’s an inexpensive cut and it’s not as lean as other cuts of beef, so it stays juicy and flavorful when pressure cooked.<\/p>\n

However, if another cut of beef is on sale I’ll buy that instead. A rump roast or a sirloin tip roast are also good choices for stew.<\/p>\n

You can buy stew meat that’s pre-cut. Generally stew meat isn’t labeled to tell you what type of beef it is. It’s often a blend of random pieces of beef, and generally they charge more for it.<\/p>\n

\"Beef<\/p>\n

There’s plenty of butter and cream in this recipe, as is often the case with cream soups at restaurants. But if you’re looking for hearty comfort food, definitely put this recipe on your menu.<\/p>\n

Thanks Victoria for suggesting I transform it into a pressure cooker recipe. I think you’re going to love it too.<\/p>\n