Ingredients:

  • 2 tbsp Olive oil
  • 5 lb Beef chuck, trimmed and cut into 1-inch cubes (680 g)
  • 1 medium Yellow onion, diced (approx. 150 g)
  • 3 cloves Garlic, minced (approx. 15 g)
  • 1 cup Dry red wine (e.g., Cabernet Sauvignon) or extra beef broth (240 ml)
  • 6 cups Beef broth (low sodium preferred) (1.4 Litres)
  • 1 (14.5 oz) can Diced tomatoes, undrained (411 g)
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black pepper
  • 2 Bay leaves
  • 3 medium Carrots, peeled and roughly chopped (approx. 250 g)
  • 2 ribs Celery, roughly chopped (approx. 120 g)
  • 2 large Russet or Yukon Gold potatoes, peeled and 1-inch diced (approx. 400 g)
  • 1 cup Frozen mixed vegetables (peas, corn, green beans) (150 g)
  • Optional: 1 tbsp Cornstarch mixed with 2 tbsp cold water (for thickening, if desired)

Instructions:

  1. Prep Beef: Pat the cubed beef chuck very dry with paper towels. Season well with salt and pepper.
  2. Sear Beef: Place the Ninja Foodi on the Sauté function (High). Add olive oil. Working in batches if necessary, brown the beef on all sides (approximately 2-3 minutes per side). Remove the beef to a clean bowl, leaving any residual fat in the pot.
  3. Sauté Aromatics: Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the red wine (or extra broth). Use a wooden spoon to scrape up all the flavourful brown bits (fond) stuck to the bottom of the pot. Cook for 2 minutes until the liquid reduces slightly.
  5. Assemble Ingredients: Return the seared beef to the Ninja Foodi pot. Add the beef broth, diced tomatoes (undrained), Worcestershire sauce, thyme, salt, pepper, and bay leaves. Stir well.
  6. Add Hard Vegetables: Gently stir in the chopped carrots, celery, and potatoes. Ensure the maximum fill line is not exceeded.
  7. Set to Pressure Cook: Secure the pressure cooking lid, ensuring the release valve is set to SEAL.
  8. Cook: Set the Foodi to Pressure Cook (High) for 20 minutes.
  9. Release Pressure: Once the cooking cycle is complete, allow a 10-minute Natural Pressure Release (NPR). Then, carefully switch the vent to VENT for a Quick Release (QR) of the remaining pressure. Wait until the floating valve drops before opening the lid.
  10. Taste Test & Adjust: Remove and discard the bay leaves. Taste the broth and adjust seasoning (salt/pepper) as needed.
  11. Add Soft Vegetables: Stir in the frozen mixed vegetables.
  12. Simmer: Set the Foodi back to the Sauté function (Low). If using the thickening slurry (cornstarch/water), whisk it in now. Simmer gently for 5-7 minutes, until the frozen vegetables are heated through and the broth has thickened slightly.
  13. Serve: Ladle the hearty soup into bowls immediately.