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.
- 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
- 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
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: 1
Amount 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.
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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