Cube Steak Stew Recipe -
Cube Steak Stew Recipe
  • READY IN 40 mins

Cube Steak Stew

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Jan 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!

Most Helpful Critical Review
Mar 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.

Dec 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!

Dec 28, 2003

This was to salty

Aug 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)

Jan 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!

Aug 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!!

Oct 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.


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 41 g
  • 82%
  • Sodium
  • 1275 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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