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Beef Stew

November 16, 2019

During the holiday season time waits for no one. The nights and days start to blend together. We are busy planning for the big dinner, especially the week leading into the holiday. I do not know about you, but I get so deep into the preparation I forget the family still needs to eat!

Troy and the kids,” What’s for dinner?”
Me, “Whatever you cook, or we have plenty of cereal.”

I know…Cooks know what I am talking about! This year I got the perfect solution, Beef Stew prepared in the slow cooker. But wait, it gets even better. This recipe has you covered for Thanksgiving and Christmas. You can eat some now and save some for later. My recommendation is to cook the beef stew the Sunday before Thanksgiving. Put half into a freezer bag for use a few days before Christmas. The other half, the family can eat leading up to
Thanksgiving. No more cereal. Everyone can enjoy a hot and hearty meal priming the pump for the big meal!


Beef Stew

  • 1 Tablespoon plus 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 ½ pounds baby dutch potatoes
  • 1 ½ pounds petite red potatoes
  • 3 large carrots, peeled and cut into coins
  • 2 Large onions, chopped
  • 4 celery stalks, chopped
  • 28 oz diced tomatoes, no salt added
  • 12 oz can tomato paste, no salt added
  • 1 Tablespoon fresh rosemary
  • 1 Tablespoon fresh parsley
  • 32 oz Beef Stock
  • 2 Tablespoons better than bouillon beef


  1. Beef Stew

    Add meat to pan and sear meat in olive oil, while searing the meat prep the vegetables

  2. Add seared meat and prepped vegetables to slow cooker

  3. Once meat and vegetables are in slow cooker, add tomatoes, tomato paste, seasonings and beef stalk and mix together, cover when finished

  4. Cook 4-5 hours on high or on low for 8-12 hours. Let the slow cooker do the rest!