Recipe

Sweet and Spicy Herb Steak Stew

Tender beef, cozy potatoes, and a bright sweet-heat finish, all slow cooked in a rosemary thyme broth that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A rustic bowl of sweet and spicy beef stew with tender beef chunks, potatoes, carrots, and a glossy broth, with fresh rosemary on top

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This stew is for the days when you want dinner to feel like a hug, but you also want it to have a little attitude. We are talking fork-tender chuck roast cut into steak-like chunks, soft potatoes, carrots that still taste like carrots, and a broth that hits sweet first, then warm spice, then a clean herbal finish that makes you go back for “just one more spoon.”

The slow cooker does the heavy lifting, but we are not letting it get bland. A quick sear (optional but worth it), tomato paste for depth, a touch of brown sugar and balsamic for that sweet tang, and a whisper of crushed red pepper to keep things interesting. The herb move here is simple: rosemary and thyme go in early for backbone, then a little fresh parsley or chives at the end to wake everything up.

Stew ingredients on a kitchen counter including cubed beef, potatoes, carrots, onions, garlic, rosemary, thyme, and spices

Why It Works

Tender, not stringy beef: Chuck roast becomes buttery after a long, gentle simmer.
Balanced sweet heat: Brown sugar and balsamic round out the tomato base, while chili flakes add a low, warm burn.
Herb infused broth: Rosemary and thyme perfume the whole pot without tasting like potpourri.
Thick, glossy stew: A cornstarch slurry at the end gives you that spoon-coating finish without messing with flour dredging.
Weeknight friendly: Dump, set, live your life. You can sear if you have the energy, or skip it and still eat well.

Pairs Well With

Storage Tips

This stew is one of those “tastes even better tomorrow” situations. The sweet and spicy notes settle in, and the herbs get extra cozy.

Refrigerator

Cool completely, then store in an airtight container for up to 4 days.
Tip: If your potatoes softened a lot, stir gently when reheating so the stew stays chunky, not mashed.

Freezer

Freeze in freezer-safe containers for up to 3 months.
Leave a little headspace because stew expands as it freezes.
Thaw overnight in the fridge for best texture.

Reheating

Stovetop: Simmer over medium-low, stirring occasionally, until hot.
Microwave: Cover loosely and heat in 60 to 90 second bursts, stirring between.
If it thickens too much, loosen with a splash of beef broth or water and taste for salt again.

Food safety note: Storage times are best-practice guidance. When in doubt, trust your senses and reheat until piping hot.

Common Questions

What cut of beef works best for slow cooker stew?

Go for beef chuck roast (even if the package does not say “stew meat”). It has enough fat and collagen to turn tender after hours of cooking. Round steak can work, but it is leaner and can end up a little dry.

Do I have to sear the beef first?

No, but it helps. Searing builds a browned crust that gives the broth a deeper, roastier flavor. If you are short on time, skip it and consider adding up to 1 extra tablespoon tomato paste for more depth. Do it to taste, since it can shift the sweet tang balance.

How spicy is this?

As written, it is mild to medium, more warm than fiery. For less heat, use a pinch of crushed red pepper or leave it out. For more, add a diced jalapeño (seeds removed for medium, seeds in for bold) or a dash of cayenne.

Can I add more vegetables?

Absolutely. Mushrooms, parsnips, and celery are great. Add quick-cooking veggies like peas or spinach in the last 10 to 15 minutes so they stay bright.

Why add the herbs in two stages?

Hardy herbs like rosemary and thyme can handle the long cook and infuse the broth. Fresh herbs at the end taste greener and brighter. Doing both gives you stew that tastes layered, not flat.

How do I thicken stew without flour?

Use a cornstarch slurry at the end: cornstarch mixed with cold water, then stirred into the hot stew. It thickens fast and keeps the broth glossy.

Any tips for salt control?

Broth and Worcestershire vary a lot. If you are sensitive to salt, use low-sodium beef broth and do your final seasoning at the end.

What if my slow cooker is smaller?

Try not to fill your slow cooker more than about two-thirds to three-quarters full so it can simmer properly. If you are short on space, scale the recipe down or cook the potatoes on the side and stir them in before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (6 quart is ideal)
Large skillet (for optional searing)
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon
Small bowl (for cornstarch slurry)

I started making versions of this when I realized my “I am too tired to cook” dinners were either sad or expensive. This stew was the first slow cooker meal that felt like it had an actual point of view. Sweet heat, herby backbone, and beef that falls apart if you look at it too hard. The best part is that it is forgiving. Forgot to sear? Still good. Used baby potatoes because that is what you had? Great. The stew does not judge. It just shows up warm and delicious, like the friend who brings food and also does not care if your kitchen is a mess.

Sweet and Spicy Herb Steak Stew

(4.8 Reviews)

Prep Time 40 minutes

Cook Time 8 hours

Total Time 8 hours 40 minutes

Servings 6

Ingredients

2 1/2 to 3 pounds beef chuck roast, cut into 1 1/2-inch chunks
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
2 tablespoons olive oil (optional, for searing)
1 large yellow onion, diced
4 cloves garlic, minced
3 tablespoons tomato paste (add up to 1 more tablespoon if skipping sear, optional and to taste)
3 cups beef broth (low-sodium if preferred), divided
1/2 cup crushed tomatoes (or tomato sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 to 1 1/2 teaspoons smoked paprika
1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
1 teaspoon ground cumin (optional, but great)
2 bay leaves
2 sprigs fresh rosemary (or 1 teaspoon dried)
4 to 6 sprigs fresh thyme (or 1 teaspoon dried)
1 1/2 pounds Yukon Gold potatoes, cut into 1 to 1 1/2-inch chunks
4 large carrots, peeled and cut into thick coins (about 3/4-inch, thicker is safer for slow cookers)
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley (or chives), for finishing

Cubed beef browning in a skillet with golden edges

Instructions

Season the beef. Pat the beef dry, then season with salt and pepper. Dry beef browns better, and browning equals flavor.
Optional but worth it: sear. Heat a large skillet over medium-high. Add olive oil, then sear beef in batches until browned on 2 to 3 sides, about 6 to 8 minutes total per batch. Transfer to the slow cooker. (Do not crowd the pan or you will steam the beef.)
Build a fast flavor base. If you seared, reduce heat to medium. Add onion to the same skillet with a pinch of salt and cook 3 to 4 minutes, scraping up browned bits. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute. Pour in a splash of the measured beef broth and stir to loosen everything, then pour into the slow cooker. If you skipped searing, add onion, garlic, and tomato paste directly to the slow cooker and stir well so the tomato paste does not sit in clumps.
Load the slow cooker. Add the remaining beef broth, crushed tomatoes, balsamic vinegar, brown sugar, Worcestershire, smoked paprika, red pepper flakes, cumin (if using), bay leaves, rosemary, and thyme. Add potatoes and carrots and stir gently to combine.
Cook low and slow. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until the beef is very tender and a knife slides easily into the potatoes.
Thicken to your comfort level. Remove rosemary sprigs, thyme stems (if using fresh), and bay leaves. In a small bowl, whisk cornstarch with cold water. Turn the slow cooker to HIGH (if it is not already), stir slurry into the stew, cover, and cook 10 to 15 minutes, until thickened.
Finish bright. Taste and adjust salt, pepper, and heat. Stir in chopped parsley or chives right before serving.

A ladle pouring thickened beef stew into a bowl

Matt’s tiny trick: If the stew tastes a little heavy at the end, add 1 to 2 teaspoons more balsamic or a squeeze of lemon. Acid is the volume knob for flavor.

Nutrition information is estimated.

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