Name: Homemade Beef & Mushroom Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2lbs cubed stewing beef; 1 onion, diced; 2 cloves garlic, minced; 1 cup cremini or button mushrooms, cut into 1/2" pieces; 2 carrots, cut into 1/2" pieces; 2 celery stalks, cut into 1/2" pieces; 2 cups beef or mushroom broth; 1/4 cup dry red wine; 1 tsp Worcestershire sauce; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 1 tbsp dried thyme; 1 bay leaf; 1 tsp paprika; 1 tsp dried parsley; 2 tbsp olive oil; Salt & pepper

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This post was sponsored by Fagor America. All opinions and thoughts are my own, see our full disclosure policy here.

As usual, Christmas is quickly sneaking up on us and will be here before we know it.

Even though it is a season filled with joy and wonder as we delight in the magic Christmas and enjoy the company of those we love, it can also create a lot of stress in our everyday life.

There is so much hustle and bustle that surrounds the holidays, from shopping and wrapping gifts to attending and hosting Christmas parties to carving out time to follow through on favorite family traditions. There just never seems to be enough time in the day to get it all done.

And with all the of the memory-making moments that present themselves during the holidays, the last thing you want to do is spend your time in the kitchen cooking for your family or guests. Wouldn’t it be nice to make delicious and healthy meals in just a matter of minutes?

I’m going to let you in on a little secret….it’s possible!

My sweet friend, Cami from Tidbits has been praising the benefits of the pressure cooker for quite some time now, and even released an e-book: Mastering the Electric Pressure Cooker. To be honest, I had never used a pressure cooker and didn’t know much about them, but I was intrigued with these incredible recipes she kept developing. So we were thrilled when Cami asked us to join her Holidays Under Pressure campaign with Fagor to share an easy pressure cooker recipe for the holidays.

My husband (and resident chef), Nick, created this hearty Homemade Beef and Mushroom Stew using our LUX Electric Multi-Cooker {Copper}. We were amazed at how easy it was to use, and how fast it cooked – this stew only took only 30 minutes. And what a perfect recipe for those cold winter evenings!

Just like any busy family, we rely on quick and easy dinners around our house, especially during weeknights. By the time Nick gets home from work and we catch up on the day, we barely have time to get dinner on the table before it’s time to put our little one to bed, so I know we will be getting a lot of use out of our multi-cooker.

Just like any new appliance, it comes with a bit of a learning curve (and that’s why you’ll want to check out Cami’s book – she covers everything you’ll need to know!), but Nick has been having a lot of fun experimenting with different recipes.

The best part is we can use our Lux Multi Cooker as a pressure cooker or slow cooker and we can use it to make rice, risotto, yogurt or even cheesecake! How amazing is that?

I know this is going to be a great time-saver and we’re both looking forward to spending less time in the kitchen and more time making holiday memories with our little family!

Don’t miss out on the incredible recipes my friends created using their LUX Electric Multi-Cooker – check them out below our recipe!

Homemade Beef & Mushroom Stew

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

2lbs cubed stewing beef
1 onion, diced
2 cloves garlic, minced
1 cup cremini or button mushrooms, cut into 1/2" pieces
2 carrots, cut into 1/2" pieces
2 celery stalks, cut into 1/2" pieces
2 cups beef or mushroom broth
1/4 cup dry red wine
1 tsp Worcestershire sauce
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tbsp dried thyme
1 bay leaf
1 tsp paprika
1 tsp dried parsley
2 tbsp olive oil
Salt & pepper

Instructions

In a large Ziploc bag, add the beef and flour. Shake the bag until the meat is well coated.
Press the BROWN button. Once it has heated up, add the onions, and beef. Sautee until the beef is browned on all sides. Remove the beef.
Add all of the remaining ingredients and then add the beef back in on top.
Turn the BROWN function off and lock the lid tightly. Ensure the regulator is turned to PRESSURE the PRESSURE button on high. Set the time for 30 minutes.
When the cooking is complete, use the quick release method to release the pressure.
Open the lid and serve!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 352Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 78mgSodium: 252mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 25g