Cube Steak Skillet Stew
Savor the ultimate comfort food with this hearty Cube Steak Skillet Stew, a one-pan wonder brimming with tender, seared cube steak and rustic vegetables like carrots, potatoes, and peas. Perfect for busy weeknights or cozy weekends, this stew is simmered to perfection in a robust broth infused with tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary. With its rich, savory flavor and melt-in-your-mouth texture, this 50-minute recipe is as satisfying as it is simple. Garnished with fresh parsley for a bright, herbaceous finish, this dish is a warming classic that serves four and pairs beautifully with crusty bread or a light side salad. Try this quick and easy skillet meal for an all-in-one hearty dinner your whole family will love!
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Recipe Information
Ingredients
- 1.5 pounds cube steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 large yellow onion
- 3 medium carrots
- 2 large potatoes
- 3 cloves garlic cloves
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Season the cube steak with salt and pepper, then dredge each piece in the all-purpose flour, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the floured cube steaks and sear until browned on both sides, about 3-4 minutes per side. Remove the steaks and set them aside on a plate.
Reduce the heat to medium. In the same skillet, add the diced onion and cook until softened, about 3 minutes. Stir in the peeled and chopped carrots and potatoes, cooking for another 5 minutes.
Add the minced garlic and cook for 30 seconds, until fragrant.
Pour in the beef broth and stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Bring the mixture to a simmer.
Return the seared cube steak to the skillet, nestling the pieces into the stew. Reduce the heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
Uncover the skillet and stir in the frozen peas. Allow the stew to cook uncovered for an additional 5-7 minutes, until the peas are heated through and the sauce has thickened slightly.
Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle the chopped fresh parsley over the top before serving.
Serve hot and enjoy your hearty Cube Steak Skillet Stew!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
