Pressure Cooked Beef Stew in the Ninja Foodi

Prep Time 10 minutes mins
Cook Time 32 minutes mins
Time to Pressure 20 minutes mins
Total Time 1 hour hr 2 minutes mins

2 Tbsp olive oil
60 grams flour
1½ tsp sea salt
1 tsp thyme dried leaves
1 tsp pepper
900 grams chuck roast
2 onions large, divided or 3 smaller sweet onions
240 grams red wine dry
600 grams beef stock divided
2 Tbsp Worcestershire sauce
6 cloves garlic smashed
400 grams carrots
400 grams potatoes Yukon gold
6 ounces mushrooms

Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut up the beef into 1-1½" cubes and toss 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.