Check out our recipe for Ninja Foodi Beef Stew!
If you are looking for a super hearty meal, look no further. Beef stew has always been a great meal to warm up with but it can take several hours to cook it the traditional way. Save time by making Ninja Foodi Beef Stew! Not only will you save time by using the Ninja Foodi, but you will end up with the most tender and delicious stew meat ever!!
I cook a lot of beef stew meat. It’s not always made into beef stew. My normal go-to recipe is Ninja Foodi Beef Tips and Noodles! I find myself making so much stew meat because it comes out incredibly tender after it has been pressure cooked. With other recipes, I pressure cook the stew meat for 22 minutes so that it is so tender that it falls apart. For this beef stew recipe, I pressure cooked it for 18 minutes instead of 22 so that it held together a little bit better. After 18 minutes, the stew meat was so tender and flavorful!
If you want your stew meat to fall apart, pressure cook it for 22 minutes. If you want more of a bite (still super tender) to the stew meat, cook it for 18 minutes. Either way, you can’t go wrong.
Tips for making Ninja Foodi Beef Stew
Yes, you can. However, you will not be able to brown the meat on all sides before pressure cooking it. Browning helps to lock in some of the moisture so the end product may not be quite as juicy and flavorful.
Yes, you can. Feel free to use any type of vegetables that you have on hand. You can use frozen or fresh vegetables. Some recommendations would be to add peas, corn, or mushrooms.
Yes, use whatever type of gravy you would like. I prefer the jarred or canned version because they are a bit more flavorful and thicker, but any gravy will work. If you are using instant gravy and it isn’t very thick, reduce the amount of beef broth that you are using or add additional corn starch at the end to reach the desired consistency.
Yes! You can double this recipe. However, this recipe does make a lot of food. If you are doubling the recipe, just make sure that the ingredients do not go above the max fill line in the pot. When doubling, double all ingredients except the beef broth. Instead of doubling the beef broth, only add an additional 1 cup.
Technically, yes. But, the beef broth adds so much extra flavor to the stew. If you use water, the flavor will be more “watered down” and not as rich and delicious.
Beef stew meat is usually made up of chunks of chuck or round roast. My grocery store sells it already cut and packaged. But, you can buy a chuck roast or a round roast and cut it up into small chunks- about 1 or 2 inches in size. Stew meat is never the best cut of meat. It’s usually tougher meat that needs some time to cook and becomes more tender.
You can either throw the leftovers into a microwave-safe dish and microwave on high for about a minute- increase if you are reheating a lot of stew all at once. Or, you can reheat all of the leftovers by adding them back into your Ninja Foodi and warming on the saute function for a couple of minutes. You can even reheat it using the slow cooker function. You may need to add some additional beef broth to make it less thick. If you’d like, you can freeze the leftover stew. Put the leftover stew in freezer-safe, plastic containers. When ready to eat, thaw and heat. Leftover stew should stay good in the freezer for about 3 months if sealed properly.
This will vary based on the type of beef that you are cooking. But, when pressure cooking tougher cuts of beef, it’s important to ALWAYS allow for some of the pressure to release naturally. If you quick release all of the pressure, the beef will come out tough and dry.
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Ingredients need to make Ninja Foodi Beef Stew:
Ingredient substitutions and tips for making Ninja Foodi Beef Stew:
How to make Ninja Foodi Beef Stew:
Directions for making Ninja Foodi Beef Stew:
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- 1 tablespoon Vegetable oil
- 2 pounds Beef stew meat (cut into 1-2 inch chunks)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Onion (diced)
- 1 tablespoon Garlic (minced)
- ½ teaspoon Thyme
- 1½ cups Beef broth
- 12 ounces Beef gravy (canned or jarred)
- 1 leaf Bay leaf
- 1 pound Carrots (about 8 carrots-peeled and cut into 1 inch chunks)
- 1 pound Potatoes (about 4 potatoes-peeled and cut into 1-2 inch chunks)
- 3 stalks Celery (cut into 1 inch chunks )
- 2 tablespoons Corn starch
- Turn Ninja Foodi on "sear/saute" function on high.
- Once hot, pour in vegetable oil.
- Sear beef on all sides. This should take about 5 minutes. Stir meat during this time to ensure all sides get lightly browned.
- Add in onions and saute until almost transluscent.
- Pour in gravy and beef broth and stir.
- Place bay leaf on top of beef.
- Close pressure cooking lid and move valve to the "seal" position. Pressure cook on high for 18 minutes.
- When timer beeps, natural release pressure for 10 minutes and then quick release remaining pressure. Once all pressure has been released, open the lid.
- Remove bay leaf and add in potatoes, carrots, and celery.
- Close pressure cooking lid and make sure the valve is set to the "seal" position. Pressure cook on high for 3 minutes.
- When timer beeps, quick-release pressure by moving the valve to the"release" position. Once all pressure has been released, open lid.
Nutrition information is provided as a courtesy and is an estimate only.
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