For those chilly nights when you want comfort food but don’t want to spend a lot of time cooking, try this quick and simple cube steak stew. It’s an old standby in our family’s recipe collection.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds beef cube steak
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- ½ tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cube beef bouillon, dissolved in 1 cup water
- 1 (15 ounce) can sliced potatoes, drained
- 1 (8 ounce) can peas and carrots
- 1 teaspoon browning sauce
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Cut cube steaks into 1/2-inch pieces. Sprinkle flour over a plate; dredge meat in flour.
- Heat oil and butter in a large skillet over medium-high heat. Add steak pieces, onion, and garlic to the pan; sauté until lightly browned. Add more butter if needed.
- Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook until thickened, about 25 minutes. Add more water if it gets too thick.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 5 g |
| Protein | 41 g |
| Saturated Fat | 8 g |
| Sodium | 1275 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out really good. My family loved it. I added mushrooms. I will make this again.
This was good enough to make again.
I substituted peas instead of peas and carrots. I really liked it. The sliced potatoes in the can tasted good, much to my surprise. I would make it again.
I would probably make this again. It was an easy way to use an inexpensive cut of meat. It didn’t “look” too great, but it tasted fine.
Pretty decent stew recipe. I came across this while looking for something to do with some cube steak I had. I added two bouillon cubes with 2 cups of water instead of just one. Used red potatoes, yellow onion, creamed corn and green beans for the vegetables. Also, I did not have browning sauce so I took another reviewer’s recommendation and used Worcestershire sauce instead. Would be super good with homemade bread and butter! Maybe I’ll make some for tomorrow’s leftovers.
Very tasty…easy to make. I added some fresh tomatoes at the end for an acidic element. Worked well!
Fantastic and tasty! It was very easy to make too!
This was so easy to make and very yummy! My boyfriend really enjoyed it and requested it on the definitely make again list. I paired it with rice but next time I’ll probably do bread bowls. Only thing it changed was I did not add the onion, we aren’t huge fans of onions so a just used a out a tsp of onion soup mix and it was still amazing!.
We loved this recipe. However, we don’t eat white potatoes so I used a can of mushrooms instead. Also, I used about a half cup ketchup to the gravy and then cooked for 25 min. The flavor was SO delicious with this little change
We liked it very much, I used Worcestershire because I didn’t have browning sauce, used fresh potatoes and carrot chips, not peas. added a bay leaf too. Salt and pepper can be adjusted by taste, if you feel it gets too salty or peppery. I defiantly recommend this recipe!
So I’ve never made a stew before so I was looking for a good base so then my husband and mom could help me. So we used fresh potatoes, onions and carrots and diced them. We also added corn and peas and after looking at the reviews we had dedicated tomato paste and balsamic vinegar. And cooked it a lot longer because I need 8th to fall apart. But it was so good! I can’t stop eating it. We also used cornstarch to thicken it. We changed a lot but it was wonderful, thanks so much for the great reviews on this and the recipe!
Im not keen on cubed steak but hubby loves it this was an easy recipe didnt follow to letter but turned out great, missed out the pepper and tatties as we like tatties made on own all in all a great recipe for a beginner to cubed steak 🙂
After cooking 25 minutes the cubed steak was still tough so I had to cook this two hours to tenderize the meat.But it was delicious. We loved it.
This is a very easy recipe and one you can easily play with to make it to your taste. Used frozen and fresh veggies instead of canned, added a can of tomato sauce to it, left the onion out (for hubby), added with the seasonings in the recipe a McCormick vegetable beef soup seasoning mix, took 3 tbsp of butter not 1/2 tbsp. frying the meat, and used double the water and bouillon and could have easily used another cup or 2. The longer it sits there the thicker it gets. Very tasty result though..Entire pot was devoured in minutes.
simple dish. tasted pretty good. a little too much pepper in the recipe. still could see making this one again with a little adjustment with the pepper.
This is very quick and easy. It’s too peppery for us though so next time I make it I’ll use just a 1/2 tsp. I like the idea from another reviewer to substitute Worcestershire. I’ll try that once I figure out the pepper.
I was so surprised how good this stew was. Will do this again used baby portabello mushrooms. this is what comfor food is all about
This was a great find. I had cubed venison steaks in the freezer and didn’t want the same ole thing. I did make the following changes and it came out AMAZING – I added fresh-cubed butternut squash, 2 onions, canned peas, and mushrooms instead of the potatoes and carrots. I also used stock instead of bullion. It is rich, creamy and a definite keeper of a recipe as I am sure it is just as delicious with the veggies that the original calls for.
The flavor of this was okay if you could get past the look of it. It looked like mush, not very appealing to the eyes.
Pretty good!!
This had WAY too much black pepper in it for our tastes. If I want to add that much kick I would choose to do it with something other than plain black pepper. All we could taste was the pepper and we wanted to try a stew.