Deer Valley Beef And Wild Mushroom Stew
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.
Victoria, a Pressure Cooking Today, reader emailed me and asked me if I could “adapt the recipe for Veal and Wild Mushroom Stew 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.”
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.
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 at the Empire Canyon Lodge features four courses served from stone fireplace. Just look at those plates of melted raclette cheese!
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 made on the stove top.
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.
I posted the shiitake mushroom stock in an earlier post. I bought the dried mushrooms at Sprouts. You could substitute vegetable stock if you prefer.
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.
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.
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.
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.
Thanks Victoria for suggesting I transform it into a pressure cooker recipe. I think you’re going to love it too.
Deer Valley Beef Wild Mushroom Stew
Ingredients
- 2 lbs. beef stew meat, cut into bite size pieces*
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil, plus more as needed
- 6 tablespoons butter
- 2 shallots, diced small
- 1 white onion, diced
- 1 teaspoon garlic, pureed
- 3/4 cup white wine
- 3 cups shiitake mushroom stock
- 2 teaspoons paprika
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 oz. oyster mushrooms
- 3 oz. shiitake mushrooms
- 3 oz. crimini mushrooms
- 2 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 3/4 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions
- Season the beef generously with salt and pepper. Select Browning/Sauté and preheat the pressure cooking pot. Add the vegetable oil to the pressure cooking pot. When the oil begins to sizzle, brown the meat in batches until all the meat is browned—do not crowd the pot. Add more oil as needed.
- Transfer the browned meat to a plate. Select Sauté and melt the butter in the pressure cooking pot. Add onions, shallots and garlic, and cook for about 3 minutes, stirring frequently, until softened.
- Add the white wine and cook until the liquid is reduced by half. Stir in stock, paprika, thyme, rosemary, bay leaf, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time. When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Wash mushrooms well. Chop into large bite size pieces. Add the mushrooms to the pressure cooking pot. Replace the lid and cook on High Pressure for 2 minutes more. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaf, and thyme and rosemary stems.
- In a small bowl, whisk the flour and cold water until smooth. Add 1 cup hot cooking liquid to the flour mixture and stir to combine. Add the slurry to the pot. Select Simmer/Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the lemon juice and heavy cream. Season with additional salt and pepper to taste. Garnish with fresh, chopped parsley
Notes
TIP: Buying stew meat at the store saves time, but if you cut it yourself, you know what cut of beef you’re getting. Chuck roast or rump roast are the best types for stew. *The original recipe calls for veal Recipe adapted from Deer Valley Chef Jodie Rogers, Snow Park and Empire Canyon Lodge Executive Chef
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 462Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 161mgSodium: 289mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 41g
Nutrition information is calculated by Nutritionix and may not always be accurate.
More soup recipes you might like:
Pressure Cooker Potato Cheese Soup, Pressure Cooking Today
Pressure Cooker Chicken and Wild Rice Soup, Pressure Cooking Today
Instant Pot Chicken Stew with Farro, Cookin’ Canuck
Creamy Instant Pot Chipotle Shrimp Soup, Paint The Kitchen Red
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As Barbara indicates, veal can be expensive. It occurred to me that one might use pork steak. not pork chops, but pork steak. It’s flavorful, juicier than pork chops which can be a bit dry and has a similar texture to veal.
I still haven’t made this but want to. The trick for me is not what meat to use but finding all three varieties of mushrooms. Sure you can make it with whatever mushrooms you choose but it would be nice to have the variety.
Haven’t made this yet but want to. It looks like a wonderful company dish.
Barbara, I’m wondering what you served this over or with. It looks very “liquidy”, almost soup-like. Of course one could serve it over anything she chose, but I’m wondering what you chose – noodles, pasta, mashed potatoes, something else? Thanks.
Hi Sigrid – we ate it like a soup and didn’t serve it over anything. You could certainly serve it over noodles, rice or mashed or cubed potatoes.
Made this last night with a couple of modifications. Instead of mushroom stock I warmed some beef broth and added a large handful of dried shitake mushrooms to it. Let it sit to rehydrate while I browned the meat. Did not use lemon juice or the cream (wanted to cut down on the calories and fat). It was really delicious! Smells wonderful cooking! My husband raved. It takes some time and effort to prepare, but it makes a lot. We love leftovers, but someone who doesn’t could easily freeze for future meals. Another great recipe!
Thanks for sharing Norma! Glad it was a hit 🙂
One can certainly make Barbara’s shiitake mushroom stock and I’m sure it’s delicious, but I have an alternative suggestion in case you’d rather not take the time to make stock from scratch.
Lately, I’ve been using the Better Than Bouillon Bases. Specific to this recipe, one could select the Better Than Bouillon Base, Mushroom – it’s available in the regular version or organic version. I find the Better Than Bouillon bases both tasty and convenient. America’s Test Kitchen has reviewed several of the choices, considering beef outstanding. Besides the good flavor (paramount, of course), I like that I can make as much or as little stock as I wish. When I use stock or broth such as that made by Swanson’s (a good brand), it seems I always have some leftover I have to deal with. The BTB products come as a paste and one can use as little or as much as needed and refrigerate the rest – a teaspoon of the paste with water equals a cup of broth. The BTB products last a very long time in the fridge, unlike canned broths or stocks.
Besides, mushroom, Better Than Bouillon is available in many flavors: beef, chicken, vegetable, roasted garlic, turkey, clam, fish, chili, and ham. Some are available in reduced sodium versions and organic versions. In my opinion, most canned beef and chicken broths (except Swanson) are close to tasteless. I find BTB a cut above.
Great tip Sigrid – thanks for sharing!
I wanted to save time in making broths and stock and tried several types of Better Than Bouillon (chicken, beef, vegetable). I noticed a sharp and unpleasant underlying taste in all of them, which led me to look more closely at the ingredients listed on the labels.
First, the salt levels are unusually high: 1 teaspoon of BtB Beef has 680 mg of sodium (over 25% of the recommended daily requirement of salt), which tends to put it out of the range of those who require or desire reduced-sodium diets.
Secondly, BtB Beef contains both sugar and corn sugar solids (whatever those are), plus ingredients such as yeast extract and hydrolyzed soy protein, which are processed (chemically treated) additions that are not usually considered part of a “natural” diet.
I never could figure out what gave my BtB samples their unpleasant chemical undertones, but I ended up tossing all three jars after using a few teaspoons from each. I now make my own stocks or, if in a hurry, I use store-bought stocks like Pacific or Swanson’s organic/low sodium broths, whose ingredient lists are natural-sounding and don’t require a college degree in chemistry to understand.
Disclosure: I have no familial or business relationship with Pacific or Swanson’s nor do I work for their ad agencies. I just like their stocks and broths and feel they are healthier for me and my family than the Better Than Bouillon products.
It sounds delicious! I have to try it. Thanks for sharing!
Very interesting recipe. I never heard of Deer Valley Beef Stew or seen a stew recipe like this. I like stew, but my teenager doesn’t, so I rarely make it. This sounds like a stew he will actually like. It is definitely going in my meal plan for next week. Thanks so much.
Hopefully we can make a stew lover out of him. Let me know 🙂
I finally made this last night after buying the ingredients several days ago. I distinctly remember while at the grocery store mulling over the different types of mushrooms, picking them up, looking them over. And then after I started my dinner last night, I realized I had no ‘shrooms! Egads. I guess I must have walked away because someone was crowding me at the mushroom section and I forgot to go back. Or else the bagger didn’t put them in bag. I don’t know what happened.
So, I cooked without the mushrooms, but I did have boxed mushroom broth and everything else. It was delectable. Even my son liked it. He said, “I can see how mushrooms would go good with this.” And I see how the mushrooms would have added so much more, but it was delicious nonetheless. I will definitely make again with mushrooms. Thanks for recipe.
Glad you enjoyed it despite the missing mushrooms! I think that’s happened to us all.
Where can you buy shitake mushroom stock?
Hi Jan – I posted the shiitake mushroom stock in an earlier post. https://www.pressurecookingtoday.com/pressure-cooker-shiitake-mushroom-stock/ I bought the dried mushrooms at Sprouts. It’s super easy to make. You could substitute vegetable stock if you prefer.
Will try it for sure
I’ll bet it would be great with lamb, too. I love using lamb in stews. So tender, silky and non-stringy.
Great idea Kate – let me know if you give it a try!
Looks like a delicious, hearty hug in a bowl!