There’s nothing like a rich, comforting beef stew to chase away the winter chill. Thanks to the Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker, making this hearty classic is a breeze. This recipe ensures perfectly tender beef, luscious gravy, and golden dumplings every single time. Whether served solo in a steaming bowl or paired with creamy mashed potatoes and crusty bread, this stew will have everyone coming back for seconds.
Beef Stew with Dumplings in the Ninja Foodi MAX 15-in-1
Ingredients
For the Stew:
For the Dumplings:
Instructions
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Browning the Beef:
- Pat the diced braising steak dry with kitchen towel and season with salt and pepper.
- Set the Ninja Foodi to SEAR/SAUTÉ on HI-5. Add 1 tablespoon of olive oil to the pot.
- Once hot, sear half the beef for 3–4 minutes on each side. Remove and repeat with the remaining beef, adding another tablespoon of olive oil.
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Sauté the Aromatics:
- Lower the SEAR/SAUTÉ to level 3 (medium). Add 1 tablespoon olive oil and sauté the chopped onion for 5 minutes until golden.
- Stir in the minced garlic and sauté for another 30 seconds.
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Build the Base:
- Reduce heat to level 1 (low) and mix in the flour and tomato paste, cooking for 1 minute.
- Gradually pour in the red wine, deglazing the pot by scraping up the browned bits with a wooden spatula.
- Add beef stock and Worcestershire sauce, stirring to combine.
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Pressure Cooking – Phase 1:
- Return the beef to the pot, adding thyme, rosemary, and bay leaves.
- Set to Pressure Cook on HI for 18 minutes with the NATURAL RELEASE option.
- After the timer finishes, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
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Pressure Cooking – Phase 2:
Add cubed potatoes and sliced carrots. Pressure cook on HI for 5 minutes using the QUICK RELEASE option.
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Dumpling Time:
- Prepare dumpling mix per the packet instructions.
- Switch the slider to AIR FRY/HOB and select BAKE at 180°C. Add dumplings on top of the stew and bake for 7 minutes. Flip the dumplings and bake for an additional 8 minutes.
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Serve & Garnish:
- Remove bay leaves before serving. Garnish with fresh parsley.
- Serve the stew alone in bowls or with sides like mashed potatoes and crusty bread.
Equipment
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Note
Deglazing is key to incorporating all the flavours from the browned bits. Use a wooden or silicone spatula to avoid scratching the non-stick surface.
For extra richness, try adding a splash of balsamic vinegar or a spoonful of mustard when adding the liquids.
