Sweet Potato Mushroom Beef Stew
Sweet Potato Mushroom Beef Stew is bursting with rich flavor and loads of veggies. It’s a hearty, gluten free meal that’s made easy with the Instant Pot.
Who else loves stew? For me, it’s one of the best comfort foods, especially when the weather is cold. It’s one meal that will warm you up from the inside out.
Since winter doesn’t seem to want to leave Minnesota, I’m still craving stew on a regular basis. There’s nothing better than the smell that wafts through your house while it’s cooking.
Most of the time I like to slow simmer my stews on the stove top, like my classic beef stew and my Italian beef stew. It can be a very relaxing way to spend a weekend afternoon.
But, sometimes you just don’t have the 2-3 hours to let the stew properly simmer on the stove top. That’s why I made this stew in the Instant Pot. You still get all the flavor of a slow simmered stew in a lot less time.
From start to finish, sweet potato mushroom beef stew can be ready in about an hour and 15 minutes. And, let me tell you, it’s so full of delicious flavor.
To get this on the table even faster, you could prep all of your veggies ahead of time. That makes it totally doable on a weeknight.
Let’s talk about the flavor. The sweetness of the sweet potatoes and the earthiness of the mushrooms are a delightful combination of flavors. Add to that the beef and the spice combination and your taste buds will be so happy.
Pair this stew with some crusty bread and a tossed salad and you have delicious, stick-to-your-ribs kind of meal.
Tips and Tricks
- If you don’t have garbanzo bean flour, any gluten free flour can be substituted.
- Regular flour can be used if you’re not gluten free.
- Omit the Worcestershire sauce if you’re gluten free.
- Don’t care for sweet potatoes? Substitute red or russet potatoes.
- If you prefer to cook this on the stove top, you can follow the method I use for my lamb stew.
Sweet Potato Mushroom Beef Stew
Sweet Potato Mushroom Beef Stew stew is bursting with rich flavor from loads of veggies and a savory sauce. It's a hearty, gluten free meal that’s made easy with the Instant Pot.
Ingredients
- 2 tbsp olive oil, divided
- 2 lb beef stew meat
- 10 oz whole cremini mushrooms, quartered
- 1 small onion, chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 large sweet potato, cut into 1/2 inch cubes
- 1 tsp dried thyme
- 1 tsp oregano
- 1/2 tsp rosemary
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce (omit if gluten free)
- 2 1/2 cups beef stock, divided
- 1/4 cup garbanzo bean flour (or regular flour, if not gluten free)
- 1/4 cup fresh parsley, finely chopped
Instructions
- Heat 2 tbsp olive oil in the Instant Pot on the sauté function
- Brown stew meat in batches, about 2 minutes per side, adding additional oil between batches if necessary
- Remove each batch and set aside.
- Once all of the meat is browned return it to the Instant pot.
- Add mushrooms, onion, carrots, celery, sweet potatoes, garlic and tomatoes to the pot.
- Stir in thyme, oregano, rosemary, salt, pepper and Worcestershire sauce.
- Add 2 cups of the beef stock, stirring to combine.
- Put the lid on the pot and set for 35 minutes on the stew function. It will take about an additional 10 minutes for the pressure to build.
- Slow release steam for 10 minutes and then quick release any remaining steam.
- Set pot back to saute.
- Whisk together remaining 1/2 cup beef stock and garbanzo bean flour.
- Stir flour mixture into the stew.
- Let mixture come to a bubble and cook until stew is thickened.
- Stir in parsley.
Notes
If you're not worried about the stew being gluten free you can substitute the same amount of all purpose flour.
If you are gluten free, the Worcestershire sauce should be omitted.
The sweet potatoes get pretty soft, so stir the stew gently when thickening the sauce.
This stew freezes really well, so it's a great dish to make ahead.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 486Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 150mgSodium: 918mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 56g
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This Sweet Potato Mushroom Beef Stew sounds like the ultimate comfort food—rich, hearty, and packed with flavor, especially perfect for chilly days when you want something warm and satisfying without spending hours in the kitchen; using the Instant Pot is such a smart way to save time while still getting that deep, slow-cooked taste, making it a recipe that’s definitely worth trying.
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The tips and substitutions are also really helpful, especially for gluten-free adjustments and ingredient swaps. Definitely a hearty, wholesome meal I’d love to try soon.
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