Deer Valley Beef Wild Mushroom Stew

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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