Pressure Cooked Beef Stew In The Ninja Foodi Recipes

NINJA FOODI BEEF STEW

Steps:

• Turn Ninja Foodi on "sear/saute" function on high.
• Once hot, pour in vegetable oil.
• Season beef stew meat with the salt and pepper and then add to the pot.
• 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.
• Add in garlic and thyme and stir.
• 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.
• Turn on saute. Mix corn starch with 1/2 cup of the gravy in the pot (mix in a bowl to make a slurry), add in corn starch slurry, and stir until gravy has thickened up. Once, thickened, serve and eat!

PRESSURE COOKED BEEF STEW IN THE NINJA FOODI

Steps:

• 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.
• 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.
• Mince the garlic and cut one onion into large chunks and add them to the pot.
• 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.
• 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.
• 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.
• 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.
• *** 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.
• Serve and Enjoy!