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Delicious bowl of Beef and Sweet Potato Mushroom Stew with fresh ingredients

Sweet Potato Mushroom Beef Stew

A hearty blend of tender beef, earthy mushrooms, and sweet potatoes, this stew embodies warmth and comfort, perfect for cozy nights in or family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tbsp olive oil, divided Provides a great base for frying.
  • 2 lb beef stew meat Juicy, tender pieces that will melt in your mouth.
  • 10 oz whole cremini mushrooms, quartered Earthy and aromatic, adding depth.
  • 1 small onion, chopped Adds a sweet, pungent flavor.
  • 2 medium carrots, peeled and sliced Brings a touch of sweetness.
  • 2 stalks celery, sliced Adds refreshing crunch.
  • 3 cloves garlic, minced Intensifies the flavor.
  • 2 medium tomatoes, chopped Juicy and tangy, enriching consistency.
  • 1 large sweet potato, cut into 1/2 inch cubes Sweet and creamy texture.
  • 1 tsp dried thyme Enhances flavor.
  • 1 tsp oregano Classic herb for stew.
  • 1/2 tsp rosemary Adds aromatic flavor.
  • 1 1/2 tsp salt To taste.
  • 1/2 tsp black pepper For mild heat.
  • 1 tbsp Worcestershire sauce Adding umami depth.
  • 2 1/2 cups beef stock, divided For a savory base.
  • 1/4 cup garbanzo bean flour Thickening agent.
  • 1/4 cup fresh parsley, finely chopped Brightens up the dish.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in the Instant Pot using the sauté function.
  2. Add beef stew meat in batches, cooking each for about 2 minutes on each side until browned.
  3. Remove the browned meat and set aside.
  4. In the same pot, add quartered cremini mushrooms, chopped onion, sliced carrots, sliced celery, cubed sweet potatoes, minced garlic, and chopped tomatoes. Stir to combine.
  5. Sprinkle in dried thyme, oregano, rosemary, salt, pepper, and Worcestershire sauce. Mix well.
  6. Pour in 2 cups of beef stock and stir to evenly coat all ingredients.
Cooking
  1. Close the lid of the Instant Pot and set it to the stew function for 35 minutes, allowing 10 minutes for pressure buildup.
  2. After cooking, use a slow release for 10 minutes, then quick release any remaining steam. Carefully open the lid.
  3. Set the pot back to sauté setting. In a small bowl, whisk together the remaining 1/2 cup of beef stock and garbanzo bean flour, then stir into the stew.
Garnishing
  1. Stir in fresh parsley just before serving.

Notes

For added flavor, consider adding a splash of balsamic vinegar or soy sauce. The stew pairs well with crusty bread or over mashed potatoes.