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Recipe: Cube Steak Stew

A fast and easy stew for those cold nights when you want comfort food, but dont want to spend a lot of time cooking. Its an old favorite in our family recipe box.

Cube Steak Stew Ingredients

  • 1? pounds beef cube steak

  • 3 tablespoons all-purpose flour

  • 1 tablespoon olive oil

  • 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

  • teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

How to Make Cube Steak Stew

  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.

Cube Steak Stew Nutritions

  • Calories: 464.8 calories

  • Carbohydrate: 26.8 g

  • Cholesterol: 107.6 mg

  • Fat: 21.2 g

  • Fiber: 4.6 g

  • Protein: 41 g

  • SaturatedFat: 7.7 g

  • ServingSize:

  • Sodium: 1274.7 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Cube Steak Stew Reviews

  • 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

  • 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

  • This was to salty

  • I dont know if the browning sauce is the key ingredient to stew or what, but this is the first time Ive 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)

  • This was really good I didnt have browning sauce so I used worchestershire. I also used fresh carrots and potatoes, used can green peas. Cooked it according to recipe...yummy

  • 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

  • I added diced fresh carrots, and nearly tripled the water.It was still thick and delicious. the recipe mentions carrots in the text, butnot in the ingredient list. It was tasty, easy, and my kids ate the vegetables.

  • So delicious I used fresh and frozen veggies because I didnt 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 cant resist.

  • 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.

  • I bought some cube steaks with the intention of making chicken fried steak but when it came time to cook I didnt 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 wouldnt make this again since we prefer stew meat for our stews but it was perfect for what I was looking for at the time.

  • This was good (the hubby loved it). I added fresh carrots and potatoes, frozen peas. At the end, I added in a can of black olives. Instead of the browning sauce, I used Worcestershire Sauce.

  • This was a great base to a receipe. My family loved it

  • Good recipe. Made little variation by using 2-16 oz cans of vegetable soup in lieu of the vegetable listed in the recipe. Served this with crusty bread and a salad for dinner. Very quick and easy dinner to prepare on a busy day.

  • This recipe was even better the next day Thank you Joyce for submitting this fast and easy cold weather comfort food. The only things I did different was I added a can of tomato paste to it. Also, I didnt have any browning sauce but it seemed to taste fine without it. I also didnt have any premade Italian seasoning on hand so I just added Italian-type seasonings to it. This recipe was so easy to tweak and still come out really good. Thanks again.

  • This was a great find. I had cubed venison steaks in the freezer and didnt 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.

  • Pretty good

  • Easy, quick, tasty. I didnt have browning sauce, otherwise I followed recipe exactly. Will definitely make again. Just add rolls or bread and you have a hearty meal. Thanks a bunch

  • 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.

  • 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

  • Very simple and very good. Instead of browning sauce, I used a hearty red wine. Also used fresh potatoes, frozen peas and carrots, and vegan beef flavored bouillon. I didnt use any salt, since most bouillon has a fair amount of salt already in it. My friend devoured it in seconds.

  • Really good recipe. It is easy to change up. I used fresh carrotts and mushrooms. I also cooked my potatoes on the side.

  • 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.

  • I liked the stew the first night, but it doesnt make very good left overs.


  • Great flavor my whole family loved it Served it over rice was great with it

  • This recipe was simple, not time consuming at all and was very good It was a complete meal in itself

  • Very good stew Quick and easy to make.

  • Although it was pretty good, it definitely tasted better the second day I used only 1/2 tsp. each of salt and pepper.

  • This is very quick and easy. Its too peppery for us though so next time I make it Ill use just a 1/2 tsp. I like the idea from another reviewer to substitute Worcestershire. Ill try that once I figure out the pepper.

  • 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.

  • 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 :-)

  • We loved this recipe. However, we dont 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

  • So Ive 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 cant 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

  • It turned out really good. My family loved it. I added mushrooms. I will make this again.

  • We liked it very much, I used Worcestershire because I didnt 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

  • 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 reviewers recommendation and used Worcestershire sauce instead. Would be super good with homemade bread and butter Maybe Ill make some for tomorrows leftovers.

  • 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 Ill probably do bread bowls. Only thing it changed was I did not add the onion, we arent huge fans of onions so a just used a out a tsp of onion soup mix and it was still amazing.

  • I would probably make this again. It was an easy way to use an inexpensive cut of meat. It didnt "look" too great, but it tasted fine.

  • Fantastic and tasty It was very easy to make too

  • 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.

  • Very tasty...easy to make. I added some fresh tomatoes at the end for an acidic element. Worked well

  • This was good enough to make again.

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