Ninja Slow Cooking: Easy Recipes & Tips

Ninja slow cooking refers to using the slow cook function on a Ninja Multi-Cooker, a versatile appliance that combines pressure cooking, slow cooking, searing, and more. This method delivers tender, flavorful meals with minimal hands-on time, making it perfect for busy weeknights. The Ninja’s ability to sear ingredients before slow cooking adds a depth of flavor that traditional slow cookers often miss.

Ingredients

2 lb (900 g) beef chuck roast, cut into 2-inch chunks
1 tbsp (15 ml) olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups (480 ml) beef broth
1 cup (240 ml) red wine (optional, or extra broth)
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
2 tsp (10 g) smoked paprika
1 tsp (5 g) dried thyme
1 bay leaf
3 large carrots, peeled and cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
8 oz (225 g) cremini mushrooms, halved
3 tbsp (45 g) cornstarch mixed with 3 tbsp (45 ml) cold water
Salt and freshly ground black pepper, to taste

Instructions

Season the beef chunks generously with salt and pepper. Set the Ninja to the Sear/Sauté function on High. Add the olive oil and heat until shimmering. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer the beef to a plate and set aside.
Add the onion and garlic to the pot. Sauté for 2-3 minutes, scraping up any browned bits from the bottom. Add the tomato paste and cook for 1 minute, stirring constantly.
Pour in the red wine (if using) and deglaze the pot, scraping the bottom to release any stuck-on bits. Let the wine reduce by half, about 2 minutes.
Return the beef to the pot. Add the beef broth, Worcestershire sauce, smoked paprika, thyme, and bay leaf. Stir to combine.
Add the carrots, celery, and mushrooms. Stir again.
Place the lid on the Ninja and set it to Slow Cook on Low for 8 hours (or High for 4-5 hours). Ensure the vent is set to vent (not sealed).
After cooking, remove the bay leaf. If the sauce is too thin, set the Ninja to Sear/Sauté on Low and bring the liquid to a simmer. Whisk in the cornstarch slurry and cook for 2-3 minutes, until thickened.
Taste and adjust seasoning with salt and pepper. Serve hot.

Tips

Searing is key: Don’t skip the browning step. It adds a rich, caramelized flavor that makes the stew taste like it simmered all day (which it did).
Substitutions: No red wine? Use extra beef broth with a splash of balsamic vinegar. For a chicken version, use chicken thighs and chicken broth, and cook to 165°F (74°C) internal temperature.
Thickening: The cornstarch slurry is optional; if you prefer a thinner broth, skip it. You can also mash some of the vegetables into the sauce to thicken naturally.
Common mistake: Avoid opening the lid during slow cooking. Each time you lift the lid, heat escapes and adds 15-20 minutes of cooking time.

Serving Suggestions

Serve this hearty beef stew over mashed potatoes, egg noodles, or creamy polenta. A side of crusty bread is perfect for soaking up the rich sauce. Garnish with fresh parsley or chives for a pop of color.

Variations

Vegetarian: Swap the beef for 2 lb (900 g) of portobello mushrooms and use vegetable broth. Omit the Worcestershire sauce or use a vegan version.
Spicy: Add 1-2 chopped chipotle peppers in adobo sauce along with the garlic for a smoky heat.
Herb-forward: Add 2 sprigs of fresh rosemary and 3-4 sprigs of fresh thyme in step 4, and remove them before serving.

Storage and Reheating

Cool the stew completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway.

Frequently Asked Questions

Can I use the Ninja’s pressure cook function instead of slow cook? Yes, but the timing and texture will differ. Pressure cooking will cook the stew in about 45 minutes, but the meat won’t be as fall-apart tender as slow cooking. If you’re short on time, pressure cooking is a good alternative.

How do I know when the beef is done? Beef chuck is a tough cut that becomes tender when cooked to an internal temperature of 200°F (93°C) or higher, which breaks down the collagen. Use a meat thermometer to check, and the meat should shred easily with a fork.

Can I cook this on High instead of Low? Yes, cook on High for 4-5 hours instead of 8 hours on Low. The results will be similar, but the meat may be slightly less tender.

Why is my stew too watery? This can happen if you added too much broth or if the lid was left off during cooking. To fix, remove the lid and simmer on the stovetop for 10-15 minutes to reduce the liquid, or use a cornstarch slurry.

Can I add potatoes? Absolutely. Add 2-3 diced potatoes (about 1 lb / 450 g) along with the carrots and celery. They will absorb flavor and thicken the broth slightly.

Is it safe to leave the Ninja on slow cook while I’m at work? Yes, the Ninja is designed for unattended slow cooking. Ensure the lid is sealed properly and the vent is set to vent. It will keep the food warm after cooking for up to 12 hours on the Warm setting.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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