AuthorNinja R.Delicious and comforting stew and dumplings
Add the onions and diced beef to pot and click Sear/Saute on high and start. Cook until beef is no longer red on the outside, do not brown. Stir occasionally
Add in the potatoes and carrots and stir through
Add in the 2 heaped spoons of cornflour, mixed herbs and a little salt and pepper. Stir through until you can no longer see dry flour
Pour in the stock. DO NOT STIR.
Put the pressure lid on and pressure cook on high for 15 mins.
When done leave for 5 minutes then vent.
Stir through thoroughly then add in the made up dumplings
Bake/Roast for 15 mins at 180°c
Ingredients
Directions
Add the onions and diced beef to pot and click Sear/Saute on high and start. Cook until beef is no longer red on the outside, do not brown. Stir occasionally
Add in the potatoes and carrots and stir through
Add in the 2 heaped spoons of cornflour, mixed herbs and a little salt and pepper. Stir through until you can no longer see dry flour
Pour in the stock. DO NOT STIR.
Put the pressure lid on and pressure cook on high for 15 mins.
When done leave for 5 minutes then vent.
Stir through thoroughly then add in the made up dumplings
Bake/Roast for 15 mins at 180°c
Quick and easy to make the meat and veg are cooked beautifully and the dumplings really crispy enjoyed by all the family.
Ohh I was Disappointed with the dumplings I don’t like him crunchy so I had to redo them in a pan of boiling water with vegetable stock much better delicious I won’t be doing dumplings in a food ninja again
Hi, for softer dumplings you could lift the lid and roll them over half way through, even a second time near the end.
For soft dumplings don’t bake. Switch to sauté, I put glass lid on and do them as you would if doing stew on the hob.
Absolutely, thank you for sharing, it is all about personal preference
Had this twice now and it’s lovely!
But it doesn’t specify how much water with the stock cube? The dumplings are so good in the foodi! Thankyou
Hi – It says 1 L but it isn’t that clear so I have updated it to say 1 litre – thank you and really glad you enjoyed it x
Like I said above I didn’t like the dumplings done in the food ninja I do not like crispy dumplings so I redid them in boiling water and a vegetable stock cube much better
I’ve posted above but soft dumplings can be done on sauté, same as doing stew on the hob
I took your advice and used sauté function. I found the liquid had disappeared somewhat when I opened the lid so I’ll do dumplings on the hob as I normally do
Thank you
Hi, What size potatoes are you using because, I could not fit 500 into my 7.5l Ninja?
Kind Regards
Sorry it’s 500g. Updated the measurements now. Thanks for pointing that out oops
Thank you for this. We had it last night. I did add a little more veg in the form of leaks, swede and sweet potato, but it came out perfectly with your instructions. We are new to pressure cooking and my wife was convinced it wouldn’t cook through in such a short time, especially the beef. But it was delicious and just fell apart. Now to look for the next thing to cook…
Hi cooking this today did you just add your swede with potatoes and carrots? Was the swede soft? Always worry that swede is hard
Thanks Christine
Sorry for the late reply – I only see it because I’m back to refresh on the method.
How did it go? I found the swede to be soft and delicious.
Just made it again and it was just as good as ever.
Excellent news !
Hi ya I want to put swede and parsnip in so do I need to add extra time thanks
Hi, you should not need to add in extra time – hope this helps
Why can’t you stir the stock in step 4?
If you stir the pressure cannot build up
Do you put the lid on when you cook the dumplings?
You have to close the lid to do the last part yes
Thanks for this recipe, I made this on New Years Day and it was a big hit with everyone!
The only thing is that it was the first time I had used the pressure cooker function and when it came time to vent, I had a volcanic eruption in my kitchen lol! Is this normal or have I gone wrong somewhere?
Really glad you enjoyed it!
No that is normal to have an eruption, did you do the water test first? https://ninja-recipes.uk/first-time-pressure-cooking-ninja-foodi/
It should just release steam (even if it is a bit noisy)
I had stock spurting out of the vent going all over the place lol! No I haven’t done the water test, I will do this before use that function again.
Thanks very much!
Do you have to do the water test before every use, not sure I understand what is going on 🥴🥴
Try this as today but the pressure cooking reached pressure as the values closed but than it said add water. After releasing the steam and checking it was still full of liquid. What am I doing wrong?
Did you make sure that you didn’t stir? It’s really important that you do not stir
Sorry to say we did and we know now that was wrong. We will try it again. It was still enjoyable thou
Re: the dumplings. Can I just make these from scratch? Or is there a reason it says use packet mix?!
Thank you 🙂
Absolutely you can make your own. We just made it with a packet mix for quickness
Just made this for our tea’s will definitely be doing it again. Dumplings scrumptious wish I’d made more.
This is the 1st time I’ve made stew and dumplings in a pc can’t believe it was ready in fraction of time meat tender veg cooked to perfection. Only downside it hadn’t thickened like I thought it would more cornflower next time.
Hi my meat went dry and bit dry, do you think it might be over saute or did it need pressure cook more or less?
Hi, still very new to this appliance but enjoying so far.
Can you tell me, if I wanted to batch cook two nights worth (i.e. 8 servings) would I simply double all the ingredients including the stock?
And if this is possible, would you recommend adjusting the cooking time?
Many thanks.
Yes of course you can increase the quantities – if you double up you should only need to increase the time by a couple of minutes, but it would be trial and error.
Thank you for the reply.
Hi. I’m new here and haven’t used my Foodi yet so aren’t sure about quantities. Is this to serve 2 people?
Also, do you change the lid to the air crisper lid to do the dumplings?
Finally, I see loads of recipes requiring beef stock. I’m not a cook and assume that making your own stock with bones etc is the best, but are decent quality cubes, or say Knorr beef stock pots an acceptable alternative?
Thanks
This makes around 6 portions. Yes use the crisper lid for the dumplings. You can use homemade stock or stock cubes like oxo or Knorr. Whatever you prefer
Hi making this as we speak – as I am not confident using a pressure cooker I am following inst to the letter, do u put any oil in to sear /sauté I haven’t so I’ll see what happens
Thanks
Ellie
Great recipe. I make my own suet dumplings with rosemary ,thyme and fennel. In for the last 10 minutes as per the recipe. Fantastic.
First time using a ninja foodi. It worked out really well. Meat and veg were delicious. Gravy to runny. Have to practice,
Sounds delicious thank you for the recipe. I always add a good teaspoon of Marmite or bovril, same amount of english Mustard and a tablespoon of Worcester sauce to my stews and gravies for that extra rich taste. taste. BTW Only had the Ninja 9 in 1 for a week but I’m that pleased withit that the Actifry is going up on marketplace. lol
I tried the stew for the first time this week and gave up in the end as I followed the recipe to the nail and it kept saying about water? I had used 1litre with stock, is that enough?
The water is in the stock
Just made this for dinner, what can I say but yum yum
Thanks for a great recipe. New to the world of Ninja foodi ans so far I’m loving it
Trying as many different recipes as possible, and not been disappointed yet
Brilliant, glad you enjoyed it – many great meals to come 🙂
Followed the recipe however when I vented I had an explosion of gravy from the release valve. Is there a way to stop this happening please
New owner here, I didn’t believe that the beef would be cooked in such a short time but of course it was. Tasted better than when made in a slow cooker but so much quicker and the pot was really easy to clean. Thanks for the recipe.
Hi, made this for the first time last night. Followed the recipe and instructions and everything was beautiful….other than my beef. Most of my diced beef were a bit tough and not as tender as I had hoped….any ideas what I did wrong? Did I over cook the meat when using saute at the start possibly? Only really started doing beef and happened a couple of tines now bit was first time doing in the ninja 9 1 . I love beef and even more when tender so any help would be great for next time. Thanks
The only thing we can think of is reduce the size of your diced beef or perhaps it was just a grisly bit of meat, it is usually melt in the mouth every time
This is my first use of the Ninja so I probably did something wrong as the beef is not tender. I defrosted the beef in the microwave, then browned – I checked it at 5 mins, should I have checked sooner? Then followed all of the instructions apart from dumplings but I added mushrooms at that stage instead. What do I need to adjust to perfect this? It was small chunks and I only froze it last night as it was nearing the best before date and I want not sure I would get to use it in time.
Apart from the beef not being as tender as it usually is, I am impressed. My last use of a pressure cooker was years ago and I ended up with a damaged ceiling and huge mess.
Maybe defrosting the meat made it tougher? Never tried doing that and it’s always tender when we make it
Is the last part steam roast for the dumplings?
No just standard bake
A packet of dumpling mix! Oh how very disappointing!
OK criticism over:
Will homemade dumplings work just as well or will the cooking time need to be adjusted?
Like others that have commented here I too like my dumplings soft. Will placing a cap made of cooking foil over each dumpling work? It works when they are cook in a conventional oven.
Kindest Regards
Making your own dumplings is fine and does not impact the cooking time.
If you prefer soft dumplings you could either cover or alternatively sear/saute on low/med rather than bake roast (but we love them with a little crunch)
This was absolutely delicious!
However, I live alone and would love to know how to reheat the leftovers, please?
Thank you!
Would it be possible to do this the more traditional way by flouring the meat when browning and adding a little extra when adding the carrots and sauté for a couple of minutes, then adding the stock and pressure cooking, rather than adding cornstarch?
Yes you can do this way, however just be aware that sometimes this causes the stew to stick to the bottom of the pan. The most important part of this recipes is to NOT stir after adding the fluids or the pressure cannot build up
1L of stock is way too much and the meat did not cook, 500ml is better I think
I adapted this from my mum’s recipe – I seared the onions, then coated the beef in seasoned flour and seared that in batches. Chucked it all back in the pot with chunky carrots and added 2 pints boiling water. PC on high for 45 minutes. I then add stock cubes and/or stock pots to taste. I reheated it later by putting PC on high at 0 minutes, the pressure reheats it. Made simple dumplings with suet, flour and water, popped them in and baked 15 minutes. Perfect and lots of gravy as I like to freeze that in batches. Reminded me of mum 🥰
I’m going to make this tomorrow, but when I have done it the traditional way I’ve always added a can of oxtail soup. Do you think if I do add can soup and 700ml of stock, this would be ok. It just makes a richer flavour. TIA
Made this recipe last night and it was delicious. Only had my Ninja foodi 15-1 for a week. Made homemade dumplings which came out so light and fluffy.
Only problem I had was that the Ninja would not allow me to use the bake option when cooking the dumplings so had to use sear option instead and the stew burnt on the bottom.
Any ideas please
Why would it not let you use the bake option? Did you try turning off and turning on again? If you sear it cooks from the bottom so will burn from the bottom.
I really don’t know. I tried turning it off and on again but no luck. Would it be that the ninja detected the stew no no bake option. I don’t know.
Thank you for your reply.
Used this as an introduction recipe to pressure cooking. Really simple and quick to prep, with a great result. Being a single person this is a great way to batch cook for 3 or 4 meals. Shall be a regular recipe for me.
Sounds good but do I still have to do the bake/roast element if not including the dumplings? This is my first attempt using the Ninja Multi cooker!
No you don’t need to
Made this again for dinner but with a few more tatties turned out perfect again just had to thicken with a bit cornflour
Hi looking forward to trying this recipe , but reading about volcanos of gravy coming out of the vent is a bit off putting . How do you NOT have this happen please ? Also , does the beef really cook so it is melt in the mouth tender , I such a short time ? Sorry for all questions but with the cost of living at the moment , I can’t really afford to ruin this recipe . Thanks very much everyone 🙂
We have done this so many times and it has never happened
Love this recipe so easy to do.
Just the thing to make you happy on a miserable winters evening
Tried this tonight in my new ninja – lovely, but should have stirred during steam/bake as the dumplings and meat were hard on one side.
Thanks for your tips with my cooker problems. Will try them all and hopefully I will get it right. I will let you know . Again thanks for your quick responce.
I am in the middle of making this recipe. I have used my usual technique for making stew and notice the dumpling advice people have commented upon. In the UK if we baked the dumpling mix on top of a meat casserole in the oven, we would call it a ‘Cobbler’. We would usually use the recipe for UK scones rather than dumplings i.e. 350g of self raising flour + 1tsp baking powder, pinch of salt and 85g of butter mixed together with a couple of tablespoons of milk with a little lemon juice in to sour. I make my own dumplings usually. You can use suet or butter. The proportion of fat to flour is higher than scones i.e. about half fat to flour roughly. So if you use a packet dumpling mix that will be the proportions. Unfortunately this is the same recipe you would use for making pastry (only with all purpose/plain flour and no baking powder). So if you use the bake/roast function to finish off the dumplings they will be crunchy like pastry! I am simmering mine on the saute function because i had already made them. However, next time I will make scone mix and use the bake/roast function to make cobbler.