The Ninja Crock Pot 8-in-1 is a versatile kitchen appliance that makes preparing hearty, flavorful meals a breeze. This classic beef stew recipe takes full advantage of its slow cook and sauté features, resulting in tender meat and perfectly cooked vegetables. Whether you’re a busy home cook or just love hands-off meals, this recipe delivers comfort food with minimal effort and maximum taste.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 medium carrots, peeled and sliced into 1-inch pieces
- 3 medium Yukon Gold potatoes, diced into 1-inch cubes
- 3 celery stalks, sliced
- 1/4 cup tomato paste
- 4 cups low-sodium beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prep the Ninja Crock Pot 8-in-1: Plug in your Ninja Crock Pot 8-in-1 and select the ‘Sear/Sauté’ function. Allow it to preheat for about 3 minutes.
- Sear the Beef: Add 1 tablespoon of olive oil to the pot. Working in batches, add the beef cubes and brown them on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the pot. Add diced onion and cook for 3 minutes, stirring occasionally until softened. Stir in minced garlic and cook for another minute until fragrant.
- Deglaze: Pour in the red wine (or 1 cup beef broth if omitting wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Combine Ingredients: Return the browned beef to the pot. Add carrots, potatoes, celery, tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and black pepper. Stir to combine all ingredients thoroughly.
- Slow Cook: Secure the lid and select the ‘Slow Cook’ function. Set to ‘High’ for 4-5 hours or ‘Low’ for 8-9 hours. Cook until the beef is fork-tender and vegetables are soft. Stir once or twice during cooking if possible.
- Add Peas and Thicken (if desired): 30 minutes before the end of cooking, stir in the frozen peas. For a thicker stew, mix cornstarch with cold water to create a slurry. Stir the slurry into the stew and cook uncovered for the last 20-30 minutes.
- Finish and Serve: Remove bay leaves. Taste and adjust seasoning as needed. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.
Tips
- Substitutions: If you don’t have beef chuck, stew meat or even boneless short ribs work well. For a lighter version, try using chicken thighs and chicken broth instead of beef.
- Storage: Let the stew cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days, or can be frozen for up to 3 months.
- Common Mistakes: Avoid overcrowding the pot when searing meat; this ensures a proper caramelized crust. Don’t skip the deglazing step – those browned bits add rich flavor.
- Vegetable Tips: Cut all vegetables into uniform pieces for even cooking. Add delicate veggies like peas or green beans in the last 30 minutes to preserve their color and texture.
Serving Suggestions
- With Bread: Serve the stew with crusty sourdough, French baguette, or dinner rolls to soak up the savory broth.
- Over Grains: For a heartier meal, ladle the stew over creamy mashed potatoes, buttered egg noodles, or steamed white rice.
- With a Salad: Pair with a crisp green salad tossed in a tangy vinaigrette to balance the richness of the stew.
- As a Potluck Main: This stew travels well and stays warm for hours, making it a great choice for potlucks or casual gatherings.
Variations
- Guinness Beef Stew: Substitute 1 cup of beef broth with a bottle of Guinness or other stout beer for a deep, malty flavor.
- Vegetarian Stew: Omit the beef and swap in extra potatoes, mushrooms, and a can of drained chickpeas. Use vegetable broth in place of beef broth.
- Spicy Kick: Add 1-2 teaspoons of smoked paprika or a pinch of red pepper flakes for a warming, spicy undertone.
- Herb Swap: Try fresh herbs like chopped rosemary, thyme, or parsley added at the end for a burst of brightness.
Storage and Reheating
Let the stew cool to room temperature before storing. Place in airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. To reheat, transfer the stew to a saucepan and warm over medium heat, stirring occasionally, until heated through (about 10 minutes if refrigerated, 20-25 minutes if frozen and thawed). You can also use the Ninja Crock Pot’s ‘Keep Warm’ or ‘Reheat’ settings for gentle reheating—just be sure to stir occasionally for even heating. Always check that the stew is steaming hot before serving.
Frequently Asked Questions
- Can I make this beef stew ahead of time?
Yes, beef stew actually tastes even better the next day as the flavors meld. Simply prepare as directed, cool, and refrigerate. Reheat gently before serving. - Can I cook this recipe on the stovetop instead?
Absolutely. Follow the searing and sautéing steps in a large Dutch oven, then simmer covered on low heat for 2-3 hours, stirring occasionally, until the beef is tender. - What’s the best cut of beef for stew?
Beef chuck is ideal because it becomes tender and flavorful after slow cooking. Stew meat or boneless short ribs are also good choices. Avoid lean cuts like sirloin, which can turn tough. - Do I have to use wine?
No, the wine adds depth but can be omitted or replaced with an equal amount of beef broth. The stew will still be delicious. - Can I add other vegetables?
Yes, feel free to add parsnips, turnips, or mushrooms for extra flavor and texture. Just keep the total vegetable volume about the same so the stew isn’t overcrowded. - How do I prevent mushy vegetables?
Cut vegetables into larger, uniform pieces and avoid overcooking. Add delicate vegetables like peas or green beans near the end of cooking.
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