The Ninja Cooking System is a multi-cooker that excels at slow cooking, combining searing, simmering, and slow cooking in one pot. Unlike a traditional slow cooker, it lets you brown meat and sauté vegetables first, then slow cook everything in the same insert, which builds deeper flavor without extra dishes. It works well for stews, braises, and soups, and the programmable timer and keep-warm function make it genuinely convenient for busy days.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1.5-inch cubes
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth (low-sodium)
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 2 carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, cut into 1-inch pieces
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) dried thyme
- 2 bay leaves
- 2 tbsp (30 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
Instructions
- Pat the beef cubes dry with paper towels. Season with salt and pepper.
- Press the Sauté button on the Ninja Cooking System and set it to High. Add the vegetable oil and heat until shimmering.
- Working in batches, add the beef in a single layer without crowding. Sear for 3-4 minutes per side until browned on all sides. Transfer the seared beef to a plate and set aside.
- Add the onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and tomato paste, and cook for 1 minute more.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
- Add the diced tomatoes, carrots, celery, thyme, and bay leaves. Return the beef to the pot, along with any accumulated juices.
- Press the Slow Cook button, set the temperature to Low, and set the time for 6 hours. Cover and let cook.
- After 6 hours, the beef should be fork-tender. If you prefer a thicker sauce, remove the bay leaves, then stir in the cornstarch slurry. Press Sauté again and cook for 3-5 minutes, stirring, until the sauce thickens.
- Serve hot, with the sauce spooned over the beef and vegetables.
Tips
- Substitutions: Use pork shoulder or chicken thighs instead of beef, but adjust the cooking time: pork shoulder needs about the same time, chicken thighs only 4 hours on Low. For a vegetarian version, replace the beef with 2 cans of drained chickpeas and use vegetable broth, and skip the searing step.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Common mistake: Don’t lift the lid during slow cooking—each time you do, you lose heat and add 15-20 minutes to the cooking time. Trust the timer.
- Make ahead: You can sear the beef and sauté the vegetables the night before, then refrigerate them separately. In the morning, add everything to the pot and start the slow cooker.
Serving Suggestions
Serve the beef stew over mashed potatoes, egg noodles, or steamed rice. A side of crusty bread is perfect for soaking up the sauce. Garnish with fresh parsley if desired.
Variations
- Red Wine Version: Replace 1/2 cup (120 ml) of the beef broth with 1/2 cup (120 ml) red wine, and add it after searing the beef. Let it simmer for 2 minutes to cook off the alcohol before adding the rest of the broth.
- Spicy Version: Add 1-2 chopped chipotle peppers in adobo sauce along with the garlic, and reduce the salt to 1/2 tsp (2.5 g) to balance the heat.
- Herb Garden Version: Replace the dried thyme with 1 tbsp (15 g) fresh rosemary and 1 tbsp (15 g) fresh thyme, added in the last 30 minutes of cooking to keep their brightness.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. The stew will keep for 3-4 days in the refrigerator. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling (about 10-15 minutes). You can also microwave individual portions for 2-3 minutes, stirring halfway. The stew freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I cook this on High instead of Low?
Yes, you can set the slow cooker to High for 3-4 hours instead of 6 on Low. However, the beef may be slightly less tender, and the sauce may not reduce as much. Check for doneness at 3 hours.
Do I have to sear the beef first?
No, you can skip searing and just add the raw beef to the pot with the other ingredients. The stew will still be flavorful, but you’ll lose the deep browning that adds complexity. If you’re short on time, skipping is fine.
Why is my sauce watery?
This can happen if you used a cut of beef with a lot of fat, or if the lid was left off during cooking. To fix it, remove the lid and let it simmer on Sauté for 10-15 minutes, or thicken with the cornstarch slurry as described.
Can I use frozen beef directly in the slow cooker?
It’s not recommended. Frozen meat will lower the temperature of the cooker, potentially keeping it in the danger zone (40°F to 140°F / 4°C to 60°C) for too long, which can allow bacteria to grow. Always thaw meat in the refrigerator before slow cooking.
How do I know when the beef is done?
The beef should be fork-tender, meaning a fork easily pierces and pulls apart the meat. If it’s still tough, continue cooking for another 30-60 minutes and check again.
Can I leave the slow cooker on Keep Warm overnight?
Yes, the Ninja Cooking System has a Keep Warm function that maintains a safe temperature (above 140°F / 60°C) for up to 12 hours. It’s safe to leave it on overnight, but the texture of the vegetables may become mushy if left for more than 2-3 hours.
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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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