Dinner, Soups

Classic Beef Stew

Step 1 of 8

Place Dutch oven into Level 1. With the door open, flip the SmartSwitch to AIRFRY/STOVETOP. Select SEAR/SAUTE and set temperature to 4. Press START/STOP and let pan preheat in unit for 4 minutes.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 2 of 8

In a large bowl, toss stew beef with flour, salt, and pepper until evenly coated. Set aside.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 3 of 8

When Dutch oven is preheated, add 3 tablespoons olive oil, and allow to heat for 30 seconds. Add half of the beef to the Dutch oven and sear on all sides until evenly browned, about 4-5 minutes. Remove browned beef and repeat with remaining beef. Set aside cooked beef reserving beef pat in the Dutch oven.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 4 of 8

Add the remaining olive oil, celery, carrots, potatoes and pearled onions to the Dutch oven, season with salt and pepper. Sauté for 10 minutes or until tender, then add the tomato paste stirring well. Let cook for 2 minutes.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 5 of 8

Next add in Worcestershire sauce, red wine, diced tomatoes, beef broth, bay leaves, and seared beef, stir well to combine.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 6 of 8

Increase SEAR/SAUTE temperature to 5 and cook until simmering, stirring occasionally.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 7 of 8

Once the stew has come to a simmer, cover Dutch oven with lid. Press START/STOP, select SLOW COOK, select HI and set time to 6 hours.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Step 8 of 8

When cooking is complete, remove the bay leaves and serve with mashed potatoes, egg noodles or crusty bread.

1362g stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240g dry red wine
1 can diced tomatoes
720g beef broth
2 bay leaves

3 pounds stew beef, cut into 2-inch pieces, patted dry
3 tablespoons all-purpose flour
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons extra virgin olive oil, divided
3 medium celery stalks, sliced ½-inch thick
2 large carrots, peeled, cut in 1-inch pieces
3 medium Yukon gold potatoes, peeled, cut in 1-inch pieces
1 bag (14.4-ounce) frozen pearled onions
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup dry red wine
1 can (14-ounce) diced tomatoes
3 cups beef broth
2 bay leaves

Compatible with

Ninja Combi™

Cooking mode

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