I love how this Ninja Foodi beef stew brings beef, potatoes, carrots and celery together in a savory tomato-herb broth. Browning the meat first gives the broth more depth, while pressure cooking helps soften the beef.

The recipe makes six servings and keeps the preparation in one cooking pot. A little flour is optional at the end, so you can choose a lighter broth or a gently thickened stew.

Plan on about 1 hour 40 minutes, including preparation, browning, pressure building and release. The 25-minute pressure setting is only one part of that time. Your cooker and the size of the beef pieces can make the total longer.

Kitchen Equipment You Will Need

As an Amazon Associate I earn from qualifying purchases.

• Pressure-capable Ninja Foodi
• Silicone-tipped tongs
• Wooden cooking spoon
• Small bowl

Ingredients

• 1.5 lbs beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 1 cup baby carrots
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups diced potatoes
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)

Choosing the ingredients

Beef: Chuck is a useful choice because its connective tissue softens during moist cooking. Trim any large hard pieces of fat, but keep the small streaks within the meat. Cut packaged stew meat into similar pieces rather than leaving a few large chunks among tiny ones.

Potatoes and carrots: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than floury varieties. Cut the potatoes into generous, even chunks instead of tiny dice. Keep the baby carrots whole unless unusually large. The vegetables will be soft after this single pressure cycle.

Broth and tomatoes: Lower-sodium beef broth makes the final seasoning easier to control. Use diced tomatoes rather than a thick tomato concentrate. Measure all four cups of broth before starting; the small amount used to loosen the browned bits comes from that total.

Herbs and flour: Crush the dried rosemary lightly between your fingers for smaller pieces. The optional flour belongs after pressure cooking. Adding it earlier can thicken the liquid against the base and increase the chance of scorching. Omit it if you want a brothy stew.

How to make Ninja Foodi beef stew

Use a pressure-capable Ninja Foodi with enough room below its pressure maximum line, plus silicone-tipped tongs, a wooden cooking spoon and a small bowl for the optional flour slurry. An air-fryer-only Foodi cannot make this pressure-cooker recipe.

Follow the manual for your exact model. Lid controls differ, and food must never block the release valve. Keep clear of escaping steam and never force the lid open. Check the seal and valve before heating, and keep the cooker on a stable, clear surface.

Step 1

Check the pressure lid, sealing ring and release valve according to your Ninja Foodi model manual. Put the cooking pot in the base. Pat the thawed beef dry and cut it into even pieces about 1 inch across. Select Sear/Sauté and heat the 2 tablespoons olive oil with the lid open.

Step 2

Brown the beef in two batches, turning with tongs and allowing about 10–15 minutes altogether. Transfer the browned pieces and their juices to a bowl. The centers will still be undercooked at this stage; continue straight through the recipe.

Step 3

Add the onion, baby carrots and celery to the pot. Cook for about 5 minutes, stirring and scraping gently, until the onion starts to soften. The carrots do not need to become tender yet.

Step 4

Add the garlic and stir for about 1 minute, just until fragrant. Lower the sauté heat if the bottom is getting too dark.

Step 5

Pour in a little of the measured 4 cups beef broth. Scrape the base completely clean with a wooden or silicone spoon. Add the remaining broth, browned beef and collected juices, followed by the diced tomatoes.

Step 6

Add the potatoes, thyme and rosemary, with a little salt and pepper. Stir, then check that everything is below the pressure-cooking maximum fill line. Do not add the optional flour yet. Stop Sear/Sauté.

Step 7

Fit and lock the pressure-cooking lid and set the valve or control to Seal as directed for your model. Select High Pressure for 25 minutes. The countdown starts after pressure builds; allow roughly 15–20 extra minutes for this, sometimes longer.

Step 8

At the end, leave the cooker untouched for 10 minutes of natural pressure release. Then release the remaining pressure using your model’s instructions, keeping hands and face away from steam. If liquid sputters, stop venting as your manual directs and allow more natural release. Open only when fully depressurized and the lid unlocks freely; tilt it away from you.

Step 9

Check that the beef is fork-tender. If using the optional flour, whisk the 2 tablespoons flour with about 3 tablespoons cold water until smooth. Stir into the stew and simmer uncovered on Sear/Sauté for 5–8 minutes, stirring gently, until the broth lightly coats a spoon and the flour is cooked.

Step 10

Turn off the cooker, taste and adjust salt and pepper. Ladle the beef, vegetables and broth evenly into six bowls. Let each serving cool enough to eat comfortably; the potatoes and liquid hold heat.

Timing and tenderness

The estimated total includes 15 minutes of preparation, about 50 minutes of browning and cooking, and roughly 35 minutes for pressure building and release. Pressure release is a safety step, so let it take as long as needed rather than rushing to meet a dinner deadline.

Use a fork to check a larger piece of beef before thickening. It should yield easily when pressed and separate without a rubbery pull. Different cuts can need extra time even at the same size. The clock is a guide, while tenderness tells you whether the stew is ready.

Troubleshooting

The beef is still firm: Before adding flour, lift the tender vegetables into a bowl with a slotted spoon. Simmer the beef uncovered in the broth, stirring occasionally, until tender, then return the vegetables. Keep enough liquid around the meat and expect this correction to extend the stated time.

The stew is thin: Pressure cooking traps moisture, so a loose broth is normal. Whisk the optional flour with cold water until completely smooth before adding it. Give it the full uncovered simmer rather than sprinkling dry flour into the pot, which leaves lumps.

The bottom is catching: A dark coating after searing needs loosening before the lid goes on. Stop if you see a burn warning and follow your appliance instructions for canceling and safe depressurizing. Never try to scrape the pot while it is pressurized or open a resistant lid.

The vegetables are very soft: That is a trade-off of cooking beef and vegetables together. Stir gently after release and avoid tiny potato pieces next time. This version is intended as a soft, comforting stew rather than a dish with crisp vegetables.

Serving ideas

The potatoes already make this a substantial bowl, so a green salad or a small piece of bread is enough alongside. Ladle from the bottom as you serve so everyone gets beef and vegetables, rather than giving the first bowls mostly broth.

For another beef-and-vegetable meal, see vegetable beef soup. If you enjoy slowly cooked onion flavor, French onion soup is another option. A batch of homemade bread also gives you something to serve with either soup.

Storing and reheating

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 90°F. Do not leave the whole pot out until completely cold. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheat only the portion you need, stirring so the center heats evenly. Bring the stew to a boil and check that leftovers reach 165°F. If it has thickened in the refrigerator, loosen it with a little water or broth while reheating. Freeze in meal-sized containers for about 2–3 months for best texture; potatoes may soften after thawing.

Frequently asked questions

Can I start with frozen beef?

This method starts with thawed beef for even browning and predictable timing. Thaw it in the refrigerator first. A frozen block changes how the pieces cook and cannot be treated as the same recipe with the same clock.

Can I double the batch?

Only if the full mixture stays safely below your model’s maximum fill line. A larger batch also takes longer to pressurize. Do not reduce the broth to squeeze extra solids into the pot; cook separate batches when the cooker is too small.

Does browning seal in the juices?

Browning builds savory flavor on the meat and pot, but it does not seal the meat. Dry the surface, give the pieces room and let them color before turning. Crowding the pot makes them steam instead.