Shortcut Cubed Steak Stew

A quick beef stew made with strips of cubed steak, potatoes, onion, garlic, tomatoes, peas and green pepper. Ready in about an hour and serves 6.

Beef stew with carrots and potatoes
  • Prep 20 min
  • Cook 45 min
  • Total 1 hr 5 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Traditional beef stew simmers for hours. This shortcut version uses cubed steak, which has already been tenderized, cut into strips so it cooks in about half an hour.

The meat is floured and browned for flavor, then simmered with potatoes, onion, garlic, canned tomatoes and tomato sauce. Peas and green pepper go in at the end so they stay bright and fresh. It is a filling one-pot dinner for a weeknight.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt (for the flour)
  • 1/4 teaspoon pepper
  • 4 beef cubed steaks, cut into strips about 2 by 1/2 inch
  • 3 tablespoons shortening or vegetable oil
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 4 medium potatoes, peeled and cut into eighths
  • 1 can (16 ounces) tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt (for the stew)
  • 1 package (10 ounces) frozen green peas
  • 1/2 medium green pepper, cut into 1/4-inch strips

Instructions

  1. Coat the beef. Mix the flour, 1 1/2 teaspoons salt and pepper. Toss the beef strips in the flour mixture until coated.
  2. Brown the beef. Melt the shortening in a Dutch oven over medium-high heat. Brown the beef on all sides, in batches if needed so the pan is not crowded.
  3. Add the vegetables. Add the onion, garlic, potatoes, tomatoes with their liquid, tomato sauce and 1 teaspoon salt. Bring to a boil, breaking up the tomatoes with a spoon.
  4. Simmer. Reduce the heat and simmer uncovered, stirring occasionally, for about 30 minutes, until the meat and potatoes are almost tender.
  5. Finish. Add the peas and green pepper and return to a boil. Reduce the heat and cook 5 minutes longer, until the peas are tender and the green pepper is crisp-tender.
  6. Serve. Taste for seasoning and serve hot.

Tips

  • Cubed steak is sometimes labeled minute steak. It has been run through a tenderizer, which gives it its pattern.
  • Add a cup of beef broth if you prefer a thinner stew.
  • Like most stews, it tastes even better the next day.

Questions about this recipe

What is cubed steak?
Cubed steak is a thin cut of beef, usually top or bottom round, that has been tenderized by a machine that leaves a cube-shaped pattern on the surface.
Can I make this stew in a slow cooker?
Yes. Brown the beef first, then cook everything except the peas and green pepper on low for 6 to 7 hours. Add the peas and pepper for the last 20 minutes.
How do I thicken beef stew?
Simmer it uncovered for a few extra minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened.

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