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Beef Stew with Dumplings in the Ninja Foodi MAX 15-in-1

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins
Cooking Temp 180  C
Servings 5
Estimated Cost £  25
Calories Approximately 550 per serving
Best Season Winter
Ingredients
    For the Stew:
  • 900 Grams Diced braising steak (From Village Butchers)
  • 1 Large Onion (Chopped)
  • 4 Cloves Garlic (Minced)
  • 600 Grams Red potatoes (Cubed)
  • 4 Carrots (Sliced)
  • 35 Grams All-purpose flour
  • 2 Tbsp Tomato paste
  • 250 ml Dry red wine
  • 850 ml Beef stock
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp Olive oil
  • 1 Tbsp Fresh thyme leaves
  • 2 Tbsp Fresh rosemary (Finely chopped)
  • 2 Bay leaves
  • 2 Tbsp Fresh parsley (Finely chopped)
  • Salt and Freshly ground black pepper (To taste)
  • For the Dumplings:
  • 1 Packet Dumpling mix (Prepare as per packet instructions)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pressure Cooking – Phase 2:

    Add cubed potatoes and sliced carrots. Pressure cook on HI for 5 minutes using the QUICK RELEASE option.

  6. 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.
  7. 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.
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.

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.