This fried cube steak is something I’ve been making for years, and my family just like it. The gravy tastes wonderful with meat or mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (32 fluid ounce) container beef broth, or more if needed
- 3 carrots, cut into bite-size pieces
- 1 large stalk celery, cut into bite-size pieces
- 1 ½ tablespoons chopped fresh parsley
- ½ teaspoon celery seed
- 2 bay leaves
- 1 pound lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced, or to taste
- 1 (14.5 ounce) can stewed tomatoes
- 2 potatoes, peeled and cut into bite-size pieces
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can peas, drained
Instructions
- Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
- Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
- Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
- The soup should not need any more liquid added, but if the veggies and meat can’t be submerged in the broth, add more broth — or if you prefer, a little tomato juice or tomato-vegetable juice cocktail.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 1182 mg |
| Sugars | 11 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted great!!! Added more garlic. Used beef stock.
Great.
Excellent. This is the same recipe that my mom taught me.
Great flavor. Used Better than Boullion and left over veggies from the fridge. I don’t buy stewed tomatoes as a rule so just used canned chopped tomatoes. It was a hit.
My husband and I loved this soup. I used impossible plant based burger in place of the hamburger since I don’t eat meat. It turned out great with the plant based burger. The recipe made enough for us to eat it for a few days. Will be making this again soon.
Comfort food
I make a big batch and portion it out to freeze so I can grab and go for lunch. I limit the types of veggies to just corn, because the beans and carrots just don’t freeze and reheat well. I LOVE this stew and make it several times a year.
We made this every year for girl scout camp and also called it hobo stew. Haven’t made it now but boy did we love it every year at camp
This soup is amazing; and freezes well – individually portioned. I don’t think I changed anything up from the directions… It’s awesome.
My family loves this soup. I will definitely make it again and again.
Very good. Simple. I made it with bone broth.
I followed the directions, but after four hours in the slow cooker, the potatoes were still hard so I transferred the soup to the stovetop for about a half an hour. It tasted somewhat bland so I added extra salt, pepper, garlic power, onion flakes, a can of tomato soup and a sprinkle of sugar. I will make, this again–it ‘s makes a boat load of soup, but I will doctor it up with more seasoning for additional flavor.
very good, & easy. I will make again.
This turned out perfect! My husband loved it and he usually isn’t crazy about homemade soups. I will make it again soon!
As is it didn’t have enough flavor for me so I added some liquid vegetable bouillon and it was great!
I have also made this on the stove top and simmered it for 2 hours. Absolutely delicious! Instead of stewed tomatoes, I used diced tomatoes from a can and used frozen vegetables and real carrots and Potosi.
Really good soup! I added more broth and some tomato juice to cover the vegetables. I also used stew beef rather than the ground beef. Next time I’ll try the ground beef. We will definitely have it again.
I used fresh corn and left out canned veggies. Also used venison instead of beef. Finished product with fresh bread was delicious meal. Also cooked potatoes right in with carrots. Saved time.
Good, but too plain for my taste. I even added in a little buffalo steak cut up in small pieces and extra garlic, basil and oregano.
Great recipe! Made 2 changes.. used 1 cup of tomato sauce and one cup of water to replace stewed tomatoes and omitted celery seed. It was delicious! I’ll be making this often. ??
I would give this 3 1/2 stars if possible. It was good but as others said, it does lack something. I took suggestions such as adding additional onion, garlic, Worcestershire sauce, celery salt, beef bouillon but it still missed something. I also used frozen veggies as I cannot tolerate canned. What I may do next time is to serve it very thick and spoon over mashed potatoes kind of a Shepherd’s pie dish. It is very hardy though but once I tweak it to figure out that little extra that’s needed, it will be a keeper for sure!