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Beef and Sweet Potato Mushroom Stew in a rustic bowl

Sweet Potato Mushroom Beef Stew

A heartwarming dish that combines tender beef with earthy mushrooms and sweet potatoes, creating a comforting favorite perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 tbsp olive oil, divided Adds a luxurious richness to the stew.
  • 2 lb beef stew meat Choose well-marbled pieces for tenderness.
  • 10 oz whole cremini mushrooms, quartered Provides an earthy depth that complements beef.
  • 1 small onion, chopped Sweet onions add an aromatic base.
  • 2 medium carrots, peeled and sliced Sweet and crunchy, elevates flavor.
  • 2 stalks celery, sliced Adds a refreshing crunch.
  • 3 cloves garlic, minced Enhances overall flavor.
  • 2 medium tomatoes, chopped Offers acidity and balance.
  • 1 large sweet potato, cut into 1/2 inch cubes Thickens the stew wonderfully.
  • 1 tsp dried thyme Infuses warmth and earthiness.
  • 1 tsp oregano Contributes to the stew’s depth.
  • 1/2 tsp rosemary Adds a pine-like flavor.
  • 1 1/2 tsp salt Essential for flavor enhancement.
  • 1/2 tsp black pepper Adds a hint of spice.
  • 1 tbsp Worcestershire sauce For umami richness (omit if gluten-free).
  • 2 1/2 cups beef stock, divided The base of your stew.
  • 1/4 cup garbanzo bean flour Thickens the stew beautifully (or regular flour).
  • 1/4 cup fresh parsley, finely chopped Brightens the dish.

Method
 

Sautéing the Beef
  1. Heat 2 tablespoons of olive oil in your Instant Pot using the sauté function. Add the beef stew meat in batches, browning each side for about 2 minutes. Remove each batch and set aside.
Combining the Ingredients
  1. Return the browned meat to the Instant Pot. Add the quartered mushrooms, chopped onion, sliced carrots, celery, cubed sweet potatoes, minced garlic, and chopped tomatoes. Stir to combine.
Flavoring the Stew
  1. Sprinkle in the dried thyme, oregano, rosemary, salt, and black pepper, along with the Worcestershire sauce. Mix thoroughly and pour in 2 cups of beef stock, stirring to combine.
Cooking Under Pressure
  1. Secure the lid on the Instant Pot and set it for 35 minutes using the stew function. Allow 10 minutes for pressure to build up. Perform a slow steam release for 10 minutes, followed by a quick release of remaining steam.
Thickening the Stew
  1. Switch the pot back to the sauté setting. Whisk together the remaining 1/2 cup of beef stock and the garbanzo bean flour until smooth. Stir this into the stew and bring to a bubble to thicken.
  2. Continue cooking until desired thickness, then gently fold in the chopped parsley.

Notes

Choose high-quality beef with good marbling for best results. For a thicker stew, simmer longer after adding the flour mixture. Add a splash of balsamic vinegar or smoked paprika for extra flavor.