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Cube Steak Stew

Cube Steak Stew

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Joyce

Joyce

A fast and easy stew for those cold nights when you want comfort food, but don't want to spend a lot of time cooking. It's an old favorite in our family recipe box.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1275 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
  2. In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
  3. Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.
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Reviews

Maryam
27

Maryam

1/1/2006

this was a great starting point for making cube steak stew. my husband absolutely hates chicken fried steak and i was looking for a nice way to fix cube steaks. i sauteed onions, sliced portobello mushrooms, garlic, and sliced baby carrots in some butter and olive oil. i coated the cut up cube steak in whole wheat flour and sauteed until browned. i added some chicken stock, half and half and recommended seasonings. cooked until nice and thick. i would like to add the browning sauce just for some nice color but not necessary. we arent a fan of canned vegetables, but this recipe is definitely a keeper with some modifications. thanks for sharing!

Shannon :)
25

Shannon :)

12/2/2007

This was easy, good and comforting, not to mention inexpensive. I used fresh potatoes and frozen peas and carrots, added about 1/2 c. of tomato paste, a little balsamic vinegar, some fresh minced garlic (which I added with the beef and onions) and a little cayenne. I also increased the liquid, about 2 c. of broth and 2 c. of water. Thank you Joyce!

Letha
15

Letha

12/28/2003

This was to salty

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