Cube Steak Stew

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.

Step: 1

Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.

Step: 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.

Step: 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.

Per Serving: 465 calories; protein 41g; carbohydrates 26.8g; fat 21.2g; cholesterol 107.6mg; sodium 1274.7mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.