Savory Slow-Braised Beef and Vegetable Mushroom Soup
Experience the rich and comforting flavors of our Savory Slow-Braised Beef and Vegetable Mushroom Soup, an ideal dish for chilly evenings. This pressure cooker recipe simplifies soup-making, allowing you to achieve deep, hearty flavors in a fraction of the time. Featuring tender chunks of beef, fresh vegetables, and earthy mushrooms simmered in a robust broth accented by dark beer and Worcestershire sauce, this dish promises to warm both your body and soul. For those without a pressure cooker, a traditional stovetop method is provided, ensuring everyone can enjoy this cozy meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
onion
1 (large, chopped)
carrots
2 (peeled and sliced 1/4-inch thick)
garlic cloves
3 (mashed)
celery
2 (stalks, sliced)
fresh parsley
1/4 (cup, chopped)
russet potatoes
3-4 (peeled and cut into 1-inch chunks)
boneless beef stew meat
2 (lbs, trimmed and cut into 1-inch cubes)
diced tomatoes
1 ((14 ounce) can, undrained)
beef broth
1 ((14 1/2 ounce) can)
dark beer
1 ((12 ounce) bottle)
fresh spinach
1/2 (lb)
fresh mushrooms
1/2 (lb, sliced)
Worcestershire sauce
2 (teaspoons)
salt
1 (teaspoon)
pepper
1/2 (teaspoon)
Instructions
1
In a 6-quart or larger pressure cooker, combine the chopped onion, sliced carrots, mashed garlic, sliced celery, chopped parsley, and cubed russet potatoes.
2
Add the diced beef and tomatoes with their juice, followed by the beef broth. Stir well to mix all ingredients evenly.
3
Secure the lid on the pressure cooker and lock it in place. Bring the cooker over high heat until it reaches high pressure, which may take about 15 minutes, depending on your altitude.
4
Once at high pressure, reduce heat to maintain pressure and cook for an additional 20 minutes.
5
After 20 minutes, quickly release the pressure by placing the cooker in the sink under cold running water. Remove the lid carefully, tilting it away from you to avoid steam burns.
6
Incorporate the dark beer, fresh spinach, sliced mushrooms, Worcestershire sauce, salt, and pepper into the soup. Stir well to combine all the flavors.
7
Return the pot to medium heat, bringing the soup to a gentle simmer without the lid for approximately 10 to 15 minutes or until the mushrooms are tender and the flavors meld together beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Slow-Braised Beef and Vegetable Mushroom Soup?
It is a hearty, comforting soup featuring tender beef, mushrooms, and vegetables simmered in a robust broth with dark beer and Worcestershire sauce.
What size pressure cooker is recommended for this recipe?
A 6-quart or larger pressure cooker is required to accommodate all the ingredients.
How long does the beef cook under pressure?
The beef and base vegetables cook for 20 minutes once the cooker reaches high pressure.
How long does it take for the pressure cooker to reach high pressure?
It typically takes about 15 minutes, though this can vary depending on your altitude.
What type of beef should I use?
The recipe calls for 2 lbs of boneless beef stew meat, trimmed and cut into 1-inch cubes.
Can I make this soup without a pressure cooker?
Yes, a traditional stovetop method can be used by simmering the ingredients until the beef and vegetables are tender.
When do I add the mushrooms and spinach?
Mushrooms and spinach are added after the pressure cooking stage is complete and the pressure has been released.
What kind of potatoes are best for this soup?
The recipe recommends using 3 to 4 russet potatoes, peeled and cut into 1-inch chunks.
How do I safely release the pressure?
Quickly release the pressure by placing the pressure cooker in the sink under cold running water.
What does the dark beer add to the recipe?
The dark beer provides a deep, robust flavor and helps create a rich broth base.
Can I substitute the dark beer?
You can substitute the dark beer with additional beef broth or a non-alcoholic malt beverage if preferred.
Do I need to drain the tomatoes?
No, use one 14-ounce can of diced tomatoes and include the juice for extra flavor.
How should the garlic be prepared?
Use 3 cloves of garlic that have been mashed.
What is the final simmering time?
After adding the final ingredients, simmer the soup without a lid for 10 to 15 minutes.
How do I prevent steam burns when opening the cooker?
Carefully remove the lid and tilt it away from your body to allow steam to escape safely.
What vegetables are included in the pressure cooking stage?
Onion, carrots, garlic, celery, and potatoes are all added to the pressure cooker initially.
How much beef broth is needed?
One 14.5-ounce can of beef broth is required.
What kind of mushrooms should I use?
The recipe calls for 1/2 lb of fresh sliced mushrooms; white button or cremini mushrooms work well.
How much Worcestershire sauce is added?
The recipe uses 2 teaspoons of Worcestershire sauce to enhance the savory profile.
Is fresh parsley used in this soup?
Yes, the recipe includes 1/4 cup of chopped fresh parsley.
How much spinach is included?
The recipe requires 1/2 lb of fresh spinach.
Should the heat be adjusted during pressure cooking?
Yes, once high pressure is reached, reduce the heat to maintain that pressure for 20 minutes.
What are the primary seasonings?
The soup is seasoned with 1 teaspoon of salt and 1/2 teaspoon of pepper, plus Worcestershire sauce.
How should the carrots be sliced?
Carrots should be peeled and sliced approximately 1/4-inch thick.
What is the texture of the beef after cooking?
The beef becomes tender chunks after being slow-braised in the pressure cooker.
Is the soup simmered with or without a lid at the end?
The final simmer should be done without the lid.
Can I use frozen vegetables?
Fresh vegetables are recommended for the best texture, but frozen can be used as a substitute if necessary.
How many onions are needed?
One large onion, chopped, is used in the recipe.
What does the final simmering step achieve?
It allows the mushrooms to become tender and helps all the flavors meld together beautifully.
Is this recipe suitable for cold evenings?
Yes, it is specifically described as an ideal dish for chilly evenings due to its hearty and warming nature.