Go Back
Delicious beef stew with sweet potatoes and mushrooms in a bowl

Sweet Potato Mushroom Beef Stew

A cozy and heartwarming stew featuring tender beef, earthy mushrooms, and vibrant sweet potatoes, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil A rich, fruity oil that infuses the stew with flavor.
  • 2 lb beef stew meat Use high-quality cuts to ensure tenderness and robustness.
  • 10 oz whole cremini mushrooms, quartered These mushrooms bring an earthy depth to the stew.
  • 1 small onion, chopped Adds sweetness and aroma, enhancing the overall flavor.
  • 2 medium carrots, peeled and sliced Crunchy and sweet, providing texture and color.
  • 2 stalks celery, sliced Offers a mild bitterness that complements the sweet potatoes.
  • 3 cloves garlic, minced Aromatic and pungent, garlic elevates the dish.
  • 2 medium tomatoes, chopped Juicy and vibrant, they add a fresh, tangy note.
  • 1 large sweet potato, cut into 1/2 inch cubes Sweet, creamy, and nutrient-rich; it’s the star of the dish.
  • 1 tsp dried thyme Earthy and aromatic, thyme enhances the flavors beautifully.
  • 1 tsp oregano Adds a Mediterranean vibe and complements the beef.
  • 1/2 tsp rosemary A fragrant herb that lends depth to the stew.
  • 1 1/2 tsp salt Important for balancing all the flavors.
  • 1/2 tsp black pepper Adds a subtle heat.
  • 1 tbsp Worcestershire sauce Omit if gluten-free, but it adds a complex umami flavor.
  • 2 1/2 cups beef stock, divided Forms the base of the stew, making it rich and hearty.
  • 1/4 cup garbanzo bean flour (or regular flour if not gluten-free) Thickens the stew and gives it a luxurious texture.
  • 1/4 cup fresh parsley, finely chopped For a fresh, vibrant finish.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in your Instant Pot using the sauté function.
  2. Add the beef stew meat in batches, browning each piece for about 2 minutes on each side.
  3. Once all the meat is nicely browned, remove it from the pot and set it aside.
  4. Add quartered mushrooms, chopped onion, sliced carrots, sliced celery, garlic, and chopped tomatoes to the pot.
  5. Add the dried thyme, oregano, rosemary, salt, and black pepper. Stir well to coat the vegetables.
  6. Pour in 2 cups of beef stock, stirring to combine with the vegetables and seasonings.
Cooking
  1. Return the browned beef to the Instant Pot, secure the lid, and set on the stew function for 35 minutes.
  2. Once the cooking time is up, perform a slow release of steam for 10 minutes, then quick release any remaining pressure.
  3. Switch back to sauté setting. Whisk together the remaining 1/2 cup of beef stock and the garbanzo bean flour until smooth, then stir into the stew.
  4. Let the stew cook until it bubbles and thickens, which usually takes a few minutes.
  5. Stir in the fresh parsley before serving.

Notes

Choose well-marbled beef stew meat for juiciness. Feel free to include other vegetables based on preference. Fresh herbs enhance flavor considerably. Recipe can be adapted for a slow cooker by browning the meat first and combining all ingredients.