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.
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