Cube Steak Stew
Warm, hearty, and full of rustic charm, Cube Steak Stew is the ultimate comfort food for chilly days. This stew transforms tender bites of cube steak, dredged in seasoned flour and seared to perfection, into a flavorful dish simmered with hearty vegetables like carrots, celery, and potatoes. Infused with aromatic garlic, dried thyme, and a rich beef broth base, this slow-cooked masterpiece is elevated with a touch of tomato paste and a pop of sweetness from peas added at the end. Perfectly balanced and deeply satisfying, it comes together in a single pot with simple ingredients, making it ideal for a cozy family dinner. Garnish with fresh parsley, serve steaming hot, and let this wholesome, melt-in-your-mouth stew bring a sense of home to your table.
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Recipe Information
Ingredients
- 1.5 pounds cube steak
- 2 tablespoons olive oil
- 0.33 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 3 medium russet potatoes
- 3 cloves garlic
- 4 cups beef broth
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Cut the cube steak into bite-sized pieces, about 1 to 1.5 inches each.
In a shallow bowl, combine the flour, salt, and black pepper. Dredge the cube steak pieces in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the cube steak pieces on all sides until browned, about 3-4 minutes per batch. Add the remaining olive oil as needed. Remove the seared steak to a plate and set aside.
Peel and dice the onion. Peel and slice the carrots into 1/4-inch rounds. Chop the celery into small pieces. Peel and cut the potatoes into bite-sized chunks. Mince the garlic.
In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the minced garlic and tomato paste to the pot, stirring well to coat the vegetables. Cook for another minute until fragrant.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Return the seared cube steak to the pot. Add the potatoes, bay leaves, and dried thyme. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
In the last 10 minutes of cooking, stir in the frozen peas.
Remove the bay leaves and discard them. Taste the stew and adjust seasonings with additional salt and pepper, if needed.
Garnish the stew with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 8824 mg | 384% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 36.6 g | ||
| Protein | 241.2 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 8226 mg | 175% | |
*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.
