Slow Cook Beef Stew Ninja Foodi

Ready to make the PERFECT Beef Stew in your Ninja Foodi under pressure? Worried about getting the "water" notice? Don't be!

I've plant a fool-proof method to brand the virtually delicious beef stew in no fourth dimension at all, right in the Ninja Foodi! This recipe requires very little prep work, is gear up in under an hour, and is the All-time beefiness stew I've e'er tasted!  I bet you will love it, as well!

T his post may contain affiliate links. If you make a buy after clicking a link, I may earn a small commission. As an Amazon Affiliate, I earn from qualifying purchases.

Making thick stews in a pressure cooker can be nervus racking. In fact, I had to think long and hard to develop a recipe where the meat is tender, the veggies cooked perfectly, the base of the stew is thick and luxurious, AND no "Water" notice!

They are tricky for certain! Anytime we want to force per unit area cook, we have to utilize a thin liquid and maintain a thin plenty liquid not to trigger the "water" or "burn" notice. I'll get into that a little later, for at present, simply know that Y'all can brand this recipe with bully success! I promise. It's easy, and I'm going to walk y'all through it.

A quick hack for making Beef Stew

Use leftover pot roast! There is nada easier than using your leftover pot roast with veggies to make an like shooting fish in a barrel & tasty beefiness stew. I used to practise this all the fourth dimension when I owned an Assisted Living Facility. The residents would savor their pot roast dinner and ii days later, they would savour their beef stew for lunch!

All you have to do is cut up the beef and veggies into bite size pieces, add to the inner pot of the Ninja Foodi. Pour in your leftover gravy and add together some beef stock until it is your desired consistency. Use the sear/saute on medium if you are using your Ninja Foodi and warm. Cheque your seasonings and add more if needed.

Serve and Relish!

This is exactly what I had planned for the pot roast I made a few weeks ago. The problem is, there weren't whatever leftovers! That is and so unusual for the states, it's just Jeff and me here... but this pot roast was so proficient, it was gone before I could make beef stew!

If you haven't tried my pot roast recipe, I really promise you will! Here is where you can find it: Quick & Easy Pot Roast in the Ninja Foodi

You lot may terminate up like me and not take leftovers to make beefiness stew from, no worries, it takes a petty longer, but it's delicious fabricated from scratch also!

What cut of meat should I use for Beef Stew?

At that place are several cuts of meat you can use for beef stew, my favorite is the chuck roast. This cut comes from the shoulder of the cow and benefits from a moisture cooking environment similar we have in the Ninja Foodi under pressure. It's the same cut of meat that I recommend in my Pot Roast Recipe, too.

You tin can likewise use a circular roast which is a cut from the rear of the moo-cow. While, this cut works fine, I don't think it has as much flavor equally a chuck roast. Information technology tends to be a little drier as well.

You can too use oxtail or short ribs, but either of these volition result in a VERY rich stew and they are pretty pricey, too! Personally, I'd save those two cuts for other recipes and pick up chuck roast for this 1.

Most grocery stores carry, what they call, stew meat. This isn't always i particular cut and at times it tin can be a combination of several. Yous can certainly use information technology, but check the toll per pound, you might find that chuck roast is less expensive. Don't worry, cutting it upwardly yourself is easy!

Tin can I use Beef Stew packets to make this recipe?

I really advise you don't. Most of the seasoning packets are total of thickeners, similar corn starch and xanthan glue. They actually take very few seasonings and a lot of stuff you really don't need in a beef stew. For a list of ingredients in a popular seasoning packet, click here: McCormick's Beef Stew Seasoning Mix.

When yous add these types of packets at the commencement of pressure cooking, there is a adept chance y'all will become the h2o notice. This happens because the liquid gets too thick too fast and cannot produce the steam needed to maintain the force per unit area. The thicker liquid tends to stick to the lesser of the inner pot and burn. And so, even if you don't get the water notice, you might find that your stew has burned on the bottom.

I wrote a pretty in depth article on pressure cooking that goes into more than detail about the types of liquids you should utilise, if you lot want to read it, you lot tin notice it hither: Pressure Cooking 101

I know people love to use these packets and I'm not knocking them...only, it is so like shooting fish in a barrel to make this recipe without one, I hope you will give it a endeavor!

Why do nosotros need thin liquid to pressure cook?

I mentioned before that nosotros need a thin liquid to come to pressure level. This is where I see a lot of mistakes being made that result in the water discover or burned sauces. This happens because the sauce or liquid used as the main liquid in the pot is too thick.

When liquids are too thick to produce the steam needed to build pressure, the water detect can be triggered and/or burn the food or sauce on the bottom.

Some liquids that are frequently also thick for pressure cooking

• Tomato sauce
• Gravies
• Cream soups
• Cream based sauces

Steam is essential for pressure level cooking and thicker liquids inhibit the steam from being released. I go into more than detail in this commodity: Pressure Cooking 101

How can I switch ingredients in this Beef Stew?

I realize that everyone doesn't ever like the same ingredients in their beef stew, and then here are few suggestions for changing the recipe to better suit you.

• Cherry Vino: If you don't like wine, merely skip it and use all beef stock.
• Mushrooms: These are totally optional, so simply go out them out if you lot want and you don't demand to make any changes.
• Potatoes: If you lot want to cut down on the carbs a bit, consider using rutabaga chunks instead of potatoes. Rutabaga takes a footling longer to cook, and so I would either make your chunks ¼"-½" in size or put them in with the beef and pressure cook the entire time. I have not tested this recipe with rutabaga, so I cannot guarantee the event.
• Tomatoes: If yous like tomatoes in your beef stew, you tin can certainly add them in. If you usually use a thick tomato sauce, I would add that in during the 2 minute pressure melt with the veggies. Diced tomatoes can be added with the beef and pressure cooked the entire time.

I'thousand sure in that location are more that I tin't retrieve of, and I'd love it if you leave me a annotate and let me know what I forgot!

Can I make this recipe using the Ninja Foodi Wearisome Cooker function?

Yes, absolutely! I happen to love the ho-hum melt office on the Ninja Foodi Pressure level Cooker & Air Crisper. Since you lot don't have to worry about thick liquids when deadening cooking, I would brand sure the beefiness is well coated with the flour mixture and brown it upwardly. And then add the remaining ingredients and irksome cook on low for 8-10 hours or high for four-6 hours.

If your beef stew is not thick enough, utilize the same technique as in the pressure level cooked version to thicken information technology at the finish.

How to make Beef Stew in the Ninja Foodi (Force per unit area Cooking)

The first thing you want to do is combine the flour, salt, thyme, and pepper into a medium size container with a lid or bag.

*the thyme I used is dried thyme leaves, if y'all take ground thyme, just apply ¼ teaspoon

So cut your meat into nearly 1-1½" cubes. If you lot bought the prepackaged stew meat, cut them downwards to size so they cook evenly and completely in the 20 minutes of pressure cooking time. Dredge most ½ of the meat in the flour mixture. I similar to utilise a plastic container with a chapeau and I just milkshake it, but a bag works fine too.

Add the olive oil to the inner pot of the Ninja Foodi and plow the sear/saute on loftier. When the oil is very hot, add the floured and unfloured beefiness cubes and let them sit for 3-5 minutes to dark-brown, then flip a couple of times to brown the other sides. This takes about ten minutes.

Cut one onion into big chunks. Reserve the other 1-2 onions for later. Add together i onion to the pot and so deglaze with the one loving cup of wine. Scrape the lesser of the inner pot with a not-stick-safe utensil. The tool I find the near helpful for this is my Scoop & Spread from Pampered Chef. This tool has ii ends to it, and the stop with the serrated edge is a little stiffer and does a great job of scraping of those brown bits (fond) from the bottom without scratching your pot.

You desire to cook the wine for a minute or 2 to burn off the alcohol. The wine volition thicken, don't worry we take intendance of that in the next step.

Add together in 2 cups of the beef goop (reserve ½ cup for later) and the Worcestershire sauce to the inner pot. Stir well. Put the pressure hat on and plow the black valve to seal. Pressure cook on high for 20 minutes. When the time is upwards, immediately release the pressure.

Please practice not worry about doing an firsthand release, the meat volition NOT dry out out because it is submerged in the hot liquid.

While the beef is pressure cooking, cut up the carrots into ½" slices, quarter the mushrooms, and cut the potatoes and onions into 1" pieces.

Tip for cleaning mushrooms: Do not launder them under running water, they are sponges and will absorb the water. You want the mushroom to absorb the season of the stew and there won't be room for that if they blot h2o. Instead, have a damp newspaper towel and gently wipe off any dirt you come across.

When the pressure has been released, add in the vegetablesouth. Place the pressure level lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When washed, immediately release the pressure.

Don't worry that your stew looks more like a soup, we are taking care of that next!

***Of import***

Please practice this side by side step in the exact order. Do NOT Utilize A PLASTIC CONTAINER. Practise NOT add together the flour to the room temp broth and then add to the hot liquid. Y'all MUST cool downwardly the hot liquid with the room temp or cold beef broth first to avoid bubbling and potential pressure level from edifice in the jar. Also, please use an actual canning jar with a metal hat.

Remove almost 1 -i½ cups of the broth from the inner pot and place in canning jar or other oestrus-safety container with a lid. Add ½ cup room temp beef goop and put flour on tiptop. Shake well to combine the flour with the broth. Add back into the inner pot with the remaining stew and stir. Heat on a medium simmer for ten minutes or so to cook the added flour and thicken the stew.

Serve & Enjoy!

Don't forget to brand the biscuits! Yous can watch how I made drop biscuits on a rack correct higher up the beef stew in the YouTube video: Beef Stew in the Ninja Foodi

Or, make cut biscuits and I have the All-time recipe for those: Homemade Biscuits in the Ninja Foodi

Pressure Cooked Beef Stew in the Ninja Foodi

Pressure cooked beefiness stew has never been easier or more succulent. I know you are going to love it!

Add to My Favorites Saved! Impress Recipe Pin Recipe

Prep Time 10 mins

Cook Time 32 mins

Time to Pressure level xx mins

Total Time ane hr 2 mins

Grade Dinner, Soup

Cuisine American

Servings 10 cups

Calories 299 kcal

• Ninja Foodi Pressure Cooker

I'yard cooking! Turn this on when cooking to prevent your screen from going nighttime

• 2 Tbsp olive oil
• ½ cup flour
• ane½ tsp bounding main common salt
• 1 tsp thyme dried leaves
• one tsp pepper
• 2 pounds chuck roast
• 2 onions large, divided or iii smaller sugariness onions
• one cup red vino dry out
• 2½ cups beef stock divided
• ii Tbsp Worcestershire sauce
• 6 cloves garlic smashed
• 1 lb carrots
• one lb potatoes Yukon gold
• 6 ounces mushrooms

• Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut upward the beefiness into 1-ane½" cubes and toss ½ of the beef cubes in the flour mixture. Reserve the remaining flour.

• Add the olive oil to the inner pot of the Ninja Foodi and turn the sear/saute on high. When the oil is very hot, add the floured and unfloured beef cubes and brown them on all sides. This takes about 10 minutes or then.

• Mince the garlic and cutting ane onion into big chunks and add them to the pot.

• Deglaze the pot with the vino and scrape the lesser with a not-stick-safe utensil to remove the browned bits (fond) from the bottom of the pot. The vino will thicken.

• Add in 2 cups of the beef broth (reserve ½ cup for later) and the Worcestershire sauce to the inner pot. Stir well. Put the pressure level lid on and turn the black valve to seal. Pressure level cook on high for twenty minutes. When the fourth dimension is up, immediately release the pressure.

• While the beef is pressure level cooking, cut upwardly the carrots into ½" slices, quarter the mushrooms, and cut the potatoes and onions into 1" pieces.

• When the force per unit area has been released, add in the vegetables. Place the pressure lid on and turn the valve to seal. Pressure level cook on high for 2 minutes. When done, immediately release the pressure.

• *** follow this order exactly and utilize a canning jar with a metal lid, you lot must cool down the hot liquid Before adding the flour*** Remove most 1 -1½ cups of the goop from the inner pot and place in canning jar or other container with a hat. Add together remaining ½ beefiness broth (that is common cold or room temp) and and so add the flour on height. Shake well to combine the flour with the broth. Add back into the inner pot with the remaining stew and stir. Simmer on medium for 10 minutes to cook the added flour and thicken the stew.

• Serve and Bask!

***WHEN MIXING THE FLOUR WITH THE Broth AT THE END, YOU MUST COOL IT Downwards WITH ROOM TEMPERATURE STOCK/BROTH Earlier Adding FLOUR. MIX IN Glass ONLY, CANNING JAR WITH LID PREFERRED***

I do not recommend using any flavoring packets that include thickeners as this can affect the power for the pressure cooker to come to force per unit area.

Everyone doesn't always like the same ingredients in their beef stew, and then here are few suggestions for irresolute the recipe to ameliorate suit you.

• Red Wine: If you don't like vino, just skip it and use all beef stock.
• Mushrooms: These are totally optional, so just leave them out if you want and yous don't need to make any changes.
• Potatoes: If yous want to cutting downwardly on the carbs a bit, consider using rutabaga chunks instead of potatoes. Rutabaga takes a little longer to melt, and so I would either make your chunks ¼"-½" in size or put them in with the beef and pressure melt the unabridged time. I accept not tested this recipe with rutabaga, so I cannot guarantee the consequence.
• Tomatoes: If y'all like tomatoes in your beef stew, you can certainly add them in. If you unremarkably use a thick tomato sauce, I would add together that in during the 2 infinitesimal pressure cook with the veggies. Diced tomatoes can be added with the beefiness and force per unit area cooked the entire time.

Serving: 1 cup Calories: 299 kcal Carbohydrates: 20 g Protein: 21 g Fat: fourteen g Saturated Fat: 5 one thousand Cholesterol: 63 mg Sodium: 613 mg Potassium: 848 mg Fiber: 3 g Sugar: 4 1000 Vitamin A: 7590 IU Vitamin C: 11 mg Calcium: 63 mg Atomic number 26: 4 mg

Keyword Beef Stew in the Ninja Foodi

Let us know how it was!

ABOUT THE RECIPE AUTHOR, LOUISE LONG

Louise is a total-fourth dimension recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She endemic a eating place for several years and was a total-time RN until retiring to web log full-time.

Louise has several very active Facebook groups that assist people with the nuts of cooking and getting the most out of the Ninja Foodi.

Ninja Foodi 101

Ninja Foodi Fresh & Healthy Meals

Simply Cooking with Louise

Seeing the need for easy, delicious, and loftier quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the dwelling house cook to follow and provide pace-past-stride instructions.

Louise is also a YouTube creator and y'all tin can find near of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to messages and eager to help in whatever way she can.

I WOULD Love TO SEE WHAT YOU ARE COOKING UP IN YOUR NINJA FOODI! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU Make A DISH!

BE SURE TO FOLLOW THE SALTED PEPPER RIGHT Hither ⇓⇓⇓⇓⇓

hayesense1986.blogspot.com

Source: https://thesaltedpepper.com/beef-stew-ninja-foodi/