53 Ratings
  • 4 Rating Star 27
  • 5 Rating Star 19
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1

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.

Joyce
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.

    Ads will not print with your recipe
  • 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.

  • 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.

Nutrition Facts

464.83 calories; 41.04 g protein; 26.79 g carbohydrates; 21.15 g fat; 107.61 mg cholesterol; 1274.67 mg sodium.Full Nutrition


Reviews (42)

Read All Reviews

Most helpful positive review

Tiselput
01/20/2009
This was really good! I didn't have browning sauce so I used worchestershire. I also used fresh carrots and potatoes used can green peas. Cooked it according to recipe...yummy!
(12)

Most helpful critical review

Anonymous
03/02/2011
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.
(4)
53 Ratings
  • 4 Rating Star 27
  • 5 Rating Star 19
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1
Maryam
01/01/2006
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!
(31)
Shannon :)
12/02/2007
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!
(29)
Letha Dobbins
12/28/2003
This was to salty
(15)
Tiselput
01/20/2009
This was really good! I didn't have browning sauce so I used worchestershire. I also used fresh carrots and potatoes used can green peas. Cooked it according to recipe...yummy!
(12)
The Bunny Chef
08/16/2008
I don't know if the browning sauce is the key ingredient to stew or what but this is the first time I've made stew and had it turn out really well! I used fresh carrots and potatoes (left out the peas) garlic powder and had to add another cup of water right at the beginning. I used less salt and more bouillon cubes. We ate this over rice tonight and are looking forward to the leftovers this made enough to feed at least 6! This recipe is a keeper:o)
(11)
Anonymous
08/30/2004
My husband LOVED this stew. SO easy to make. I omitted the potatos and added mushrooms and doubled the amount of carrots and peas. I also melted a slice of swiss cheese on the top of each individual bowl. It was fabulous he requested it again already!!
(7)
MAXTRAX
10/09/2002
I added diced fresh carrots and nearly tripled the water. It was still thick and delicious. the recipe mentions carrots in the text but not in the ingredient list. It was tasty easy and my kids ate the vegetables.
(6)
Amanda M.
01/08/2008
So delicious! I used fresh and frozen veggies because I didn't have any canned I boiled them in vegetable broth until tender and then threw them in the skillet with the steak. I served it over barley along side kale. We ate every last drop. Dipping bread is a must! Tossing the cubed steak in flour gives it a rich gravy that we can't resist.
(5)
Holly Rader
02/14/2011
I bought some cube steaks with the intention of making chicken fried steak but when it came time to cook I didn't feel like going to all that work. So I hopped on to allrecipes looking for something else to do with them and came across this recipe. Very easy and I had everything. I hate canned veggies so I used frozen. This came together really well and we enjoyed it. I probably wouldn't make this again since we prefer stew meat for our stews but it was perfect for what I was looking for at the time.
(4)