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

Ingredients

Before we begin, let’s make sure we’ve got everything we need:

• 900g Diced braising steak – I purchased this from ‘Village Butchers’
• 1 Large onion – Chopped
• 4 Cloves garlic – Minced
• 600g Red potatoes – Cubed
• 4 Carrots – Sliced
• 35g All-purpose flour
• 2 Tablespoons tomato paste
• 250ml Dry red wine
• 850ml Beef stock
• 2 Tablespoons Worcestershire sauce
• 3 Tablespoons Olive oil
• 1 Tablespoon fresh thyme leaves
• 2 Tablespoons fresh rosemary – Finely chopped
• 2 bay leaves
• 2 Tablespoons fresh parsley – Finely chopped
• Salt and freshly ground black pepper
• 1 pack dumpling mix

Browning the Beef

Take your diced braising steak and dab dry with kitchen towel before lightly seasoning with salt and pepper.

Next add 1 tablespoon of Olive oil to the inner pot of the Ninja Foodi and select SEAR / SAUTÉ on HI – 5.

Note:  Move slider to AIR FRY / HOB then use the dial to select SEAR / SAUTÉ

Once the oil is very hot add half of the diced braising steak and let it sit on the bottom for 3-4 minutes at which point you’ll want to flip the cubes over a couple of times to brown the other sides too.  This should take about 10 minutes and once you are happy remove the beef and set aside in a bowl.

Next add another tablespoon of Olive oil to the pot and repeat the process with the remaining half of the beef.  Again, once browned place the second batch in the bowl too.

Sauté the Onions & Garlic 

Change the heat level on the SEAR / SAUTÉ programme to 3 (medium heat) and add 1 tablespoon of olive oil to the pot before adding the chopped onion.  Stir occasionally and sauté until slightly golden brown – around 5 minutes.

Next add the minced garlic and continue to sauté for another 30 seconds.

Thickeners & Liquids

Change the heat level on the SEAR / SAUTÉ programme to 1 (low heat) and add in the flour and tomato paste.

Cook for 1 minute stirring constantly before slowly pouring in the red wine.  Once the wine is added make sure you scrape up the browned bits on the bottom (with a wooden / silicon utensil) to deglaze the pot.

Next add the beef stock and Worcestershire sauce and stir to combine.

Pressure Cooking – Phase 1

Add the beef and herbs (thyme, rosemary and bay leaves) before switching to the Pressure Cooking function on HI for 18 minutes using the default ‘NATURAL RELEASE’ option for the pressure.

Note: Make sure the pressure release valve is in the SEAL position.

Once the timer is complete let the pressure release naturally for 10 minutes before holding the RELEASE PRESSURE icon to release the remaining pressure.

Pressure Cooking – Phase 2

Add the the vegetables (potatoes and carrots) to the stew and use the Pressure Cooking function again on HI but this time for 5 minutes using the ‘QUICK RELEASE’ option for the pressure.

Note:  Make sure the pressure release valve is in the SEAL position.

Once the timer is complete let the pressure release by itself.

Time to add the Dumplings

Make your dumplings as instructed on the packet.

Open the lid on the Ninja 15-in-1 and remove the bay leaves.

Add the desired number of dumplings to the stew and close the lid.

Move the slider to AIR FRY / HOB and then use the dial to select BAKE

Set the temperature to 180°c for 7 minutes.

After 7 minutes turn the dumplings and BAKE again, at the same temperature, for a further 8 minutes.

Serve and Enjoy

We enjoy this stew served by itself in a nice bowl or if we’re fancying extra carbs we have with creamy mashed potatoes and fresh bread . . . either way . . . garnish with a little fresh parsley . . . it’s the small touches eh!