Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
beef cube steak
beef bouillon, dissolved in 1 cup water
1 (15 ounce) can
sliced potatoes, drained
1 (8 ounce) can
peas and carrots
ground black pepper
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 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.
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 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)
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!
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, but
not in the ingredient list. It was tasty, easy, and my kids ate the vegetables.
* Percent Daily Values are based on a 2,000 calorie diet.
Cube Steak Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 190
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make super-simple, totally tender cube steaks.
Make this five-star stew in your slow cooker!
See how to make a flavorful beef stew with vegetables in a slow-cooker.