Pressure Cooked Beef Stew in the Ninja Foodi
Ingredients
- 2 tbspolive oil
- ½ cflour
- 1 ½ tspsea salt
- 1 tspthyme
dried leaves
- 1 tsppepper
- 2 lbchuck roast
- 2onions
large, divided or 3 smaller sweet onions
- 1 cred wine
dry
- 2 ½ cbeef stock
divided
- 2 tbspWorcestershire sauce
- 6 clovegarlic
smashed
- 1 lbcarrots
- 1 lbpotatoes
Yukon gold
- 6 ozmushrooms
Directions
- 1
Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut up the beef into 1-1½" cubes and toss ½ of the beef cubes in the flour mixture. Reserve the remaining flour.
- 2
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 so.
- 3
Mince the garlic and cut one onion into large chunks and add them to the pot.
- 4
Deglaze the pot with the wine and scrape the bottom with a non-stick-safe utensil to remove the browned bits (fond) from the bottom of the pot. The wine will thicken.
- 5
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 lid on and turn the black valve to seal. Pressure cook on high for 20 minutes. When the time is up, immediately release the pressure.
- 6
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.
- 7
When the pressure has been released, add in the vegetables. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When done, immediately release the pressure.
- 8
*** follow this order exactly and use a canning jar with a metal lid, you must cool down the hot liquid BEFORE adding the flour*** Remove about 1 -1½ cups of the broth from the inner pot and place in canning jar or other container with a lid. Add remaining ½ beef broth (that is cold or room temp) and then add the flour on top. 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.
- 9
Serve and Enjoy!
Pressure Cooked Beef Stew in the Ninja Foodi
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About this Recipe
Unlock the ultimate comfort food experience with this incredibly easy and delicious Pressure Cooked Beef Stew in your Ninja Foodi! Say goodbye to hours of simmering on the stovetop and hello to incredibly tender, fall-apart beef and rich, savory vegetables in a fraction of the time. This Ninja Foodi Beef Stew recipe takes all the guesswork out of creating a hearty, satisfying meal that tastes like it's been cooking all day.
What makes this Ninja Foodi Beef Stew truly special is the magic of pressure cooking. It transforms tough cuts like chuck roast into melt-in-your-mouth perfection, infusing every bite with the deep flavors of red wine, savory beef stock, Worcestershire sauce, and aromatic thyme. We're talking about a robust, flavor-packed stew that's perfect for a cozy family dinner or feeding a crowd – it yields a generous 10 servings!
The beauty of cooking beef stew in the Ninja Foodi isn't just about speed; it's about flavor development. Sautéing your onions and browning your beef directly in the pot builds a foundational layer of taste before the pressure cooking even begins. Packed with wholesome ingredients like hearty carrots, tender Yukon gold potatoes, and earthy mushrooms, this recipe is a complete meal in one pot.
For an extra touch of deliciousness, consider serving your pressure cooked beef stew with a side of crusty bread to soak up every last drop of that rich gravy. You can also easily customize the vegetables – feel free to add parsnips, celery, or even sweet potatoes for a different twist. Get ready to impress your taste buds with the easiest, most flavorful beef stew you've ever made!