Mushroom & Sweet Potato Stew

It is a very well known fact that I am not a person who enjoys winter. Growing up in LA, I became very spoiled with constantly good temperatures. Winter was a time where I needed perhaps a light long sleeved jacket, but usually could still manage in a t-shirt. However, in the mountains where I now live, the snow is piled high. It covers the tops of picnic tables in many areas and my feet sink down, almost to my knees when I walk. Lately, we have been having many cold rainy days. The perfect weather for a hearty stew after a days work. This stew is super simple, and many of the ingredients are ones that you probably have in your fridge. I hope you enjoy it as much as I did.

Mushroom & Sweet Potato Stew

Yield: 4 Servings


1 tbsp Olive Oil

5 Garlic Cloves, chopped

1 Onion, chopped

4 Carrots, chopped

5-7 Celery, chopped

3 Sweet Potatoes, chopped

1 8oz Box of Mushrooms, quartered

tsp Rosemary

tsp Basil

tsp Oregano

tsp Thyme

2 cups Water

*salt (to flavor)


  1. Heat oil in a large saucepan. Saute the onions and garlic for 5 minutes over medium heat. Then add celery and carrots, saute for another 5 minutes.
  2. Add mushrooms and stir occasionally for another 5 minutes. Finally, add the sweet potatoes, spices, and 1/2 cup of water. Turn heat to low and cover for 30 minutes.
  3. Add another 1/2 cup water.
  4. Make a roux by mixing 2 tbsp. olive oil and 2 tbsp flour over medium heat in  a small pan for about a minute. (The mixture will thicken and then seem to liquefy just a tad). Add to the stew pot. Then add the remaining cup of water and stir well. Leave on stove for another 15-20 minutes on low to thicken.
  5. While the stew is in the final phase you can put some bread rolls in the oven to enjoy with the stew. Also season with salt if so desired.


I made my rolls from the Trader Joe’s garlic herb pizza dough mix. It tasted great with this stew.



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