Cube steak stew is a classic comfort food dish, perfect for a chilly evening or a cozy weekend meal. This recipe transforms humble cube steak into a tender and flavorful stew, packed with vegetables and simmered in a rich, savory broth. The key to a great cube steak stew is browning the meat properly and allowing it to simmer long enough to become melt-in-your-mouth tender. This recipe provides detailed instructions and helpful tips to ensure your cube steak stew is a resounding success. So, gather your ingredients and get ready to enjoy a truly satisfying meal!
**What is Cube Steak?**
Before we dive into the recipe, let’s quickly address what cube steak actually is. Cube steak is typically top round or sirloin that has been run through a mechanical tenderizer. This process flattens the meat and breaks down the tough muscle fibers, making it more tender and quicker to cook. The result is a relatively inexpensive cut of beef that’s ideal for dishes like stew, chicken-fried steak, and Swiss steak.
**Ingredients You’ll Need:**
* **Cube Steak:** 2 pounds, cut into 1-inch cubes. Look for well-marbled cube steak for the best flavor and tenderness. If the steak is very thick, you can slice it in half horizontally before cubing.
* **All-Purpose Flour:** 1/4 cup, for dredging the steak. This helps create a nice crust when browning and thickens the stew.
* **Salt and Black Pepper:** To taste, for seasoning the steak and the stew.
* **Olive Oil or Vegetable Oil:** 2 tablespoons, for browning the steak. Choose an oil with a high smoke point.
* **Yellow Onion:** 1 large, chopped. Onion forms the aromatic base of the stew.
* **Garlic:** 3 cloves, minced. Garlic adds depth of flavor.
* **Carrots:** 2 cups, peeled and chopped. Carrots provide sweetness and texture.
* **Celery:** 1 cup, chopped. Celery contributes to the aromatic base of the stew.
* **Potatoes:** 2 pounds, peeled and cubed (about 1-inch cubes). Russet, Yukon Gold, or red potatoes work well.
* **Beef Broth:** 6 cups. Use low-sodium beef broth to control the saltiness of the stew.
* **Tomato Paste:** 2 tablespoons. Tomato paste adds richness and umami flavor.
* **Worcestershire Sauce:** 1 tablespoon. Worcestershire sauce enhances the savory notes.
* **Dried Thyme:** 1 teaspoon. Thyme adds a classic stew flavor.
* **Bay Leaf:** 1. Bay leaf infuses the stew with a subtle, aromatic flavor. Remember to remove it before serving.
* **Frozen Peas (Optional):** 1 cup. Peas add a pop of color and sweetness, and they only need to be added during the last few minutes of cooking.
* **Fresh Parsley (Optional):** Chopped, for garnish.
**Equipment Needed:**
* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
**Step-by-Step Instructions:**
1. **Prepare the Cube Steak:** In a large bowl, combine the cubed steak with the flour, salt, and pepper. Toss to coat the steak evenly. Make sure all the steak pieces are coated with the flour mixture. This step is important for creating a good sear and thickening the stew.
2. **Brown the Cube Steak:** Heat the olive oil in the Dutch oven or pot over medium-high heat. Once the oil is hot, add the cube steak in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature of the pot and prevent the steak from browning properly. Brown the steak on all sides, about 2-3 minutes per side. Remove the browned steak from the pot and set aside. Don’t worry about cooking the steak all the way through at this point; you just want to develop a good crust.
3. **Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The vegetables should become translucent and slightly tender. This step is important for building the flavor base of the stew.
4. **Add Garlic and Tomato Paste:** Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. **Deglaze the Pot:** Pour in a small amount of the beef broth (about 1/2 cup) and scrape the bottom of the pot with a wooden spoon or spatula to loosen any browned bits (fond). These browned bits are packed with flavor and will add depth to the stew.
6. **Combine Ingredients:** Return the browned cube steak to the pot. Add the remaining beef broth, potatoes, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine all the ingredients.
7. **Simmer the Stew:** Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the cube steak and potatoes are very tender. The longer the stew simmers, the more flavorful it will become. Check the stew periodically and add more beef broth if needed to maintain the desired consistency.
8. **Add Peas (Optional):** If using frozen peas, add them during the last 15 minutes of cooking. Cook until the peas are heated through.
9. **Season to Taste:** Remove the bay leaf from the stew. Taste and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the stew sits.
10. **Serve:** Ladle the cube steak stew into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread, biscuits, or cornbread for dipping.
**Tips for the Best Cube Steak Stew:**
* **Don’t overcrowd the pot when browning the steak:** Brown the steak in batches to ensure even browning. Overcrowding the pot will lower the temperature and steam the steak instead of browning it.
* **Use good quality beef broth:** The beef broth is the base of the stew, so use a good quality broth for the best flavor. Homemade beef broth is even better!
* **Don’t skip the browning step:** Browning the steak and sautéing the vegetables are essential for developing the rich, complex flavors of the stew.
* **Simmer the stew low and slow:** Simmering the stew for a long time allows the flavors to meld together and tenderizes the cube steak. The longer it simmers, the better it will taste.
* **Adjust the consistency:** If the stew is too thick, add more beef broth to thin it out. If it’s too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the stew during the last 15 minutes of cooking and stir until thickened.
* **Add other vegetables:** Feel free to add other vegetables to the stew, such as mushrooms, turnips, or parsnips. Add them along with the carrots and celery.
* **Spice it up:** For a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
* **Make it ahead:** Cube steak stew is a great make-ahead dish. The flavors will continue to develop as it sits in the refrigerator. Store the stew in an airtight container in the refrigerator for up to 3 days.
* **Freeze it for later:** Cube steak stew freezes well. Let the stew cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
**Variations:**
* **Creamy Cube Steak Stew:** Add 1/2 cup of heavy cream or sour cream to the stew during the last 15 minutes of cooking for a creamier texture.
* **Spicy Cube Steak Stew:** Add a diced jalapeño pepper or a pinch of red pepper flakes to the stew along with the garlic and tomato paste.
* **Cube Steak Stew with Wine:** Add 1/2 cup of red wine to the stew after deglazing the pot. Let the wine simmer for a few minutes before adding the beef broth.
* **Slow Cooker Cube Steak Stew:** This recipe can easily be adapted for the slow cooker. Brown the steak and sauté the vegetables as directed. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
**Serving Suggestions:**
* **Crusty Bread:** Serve the stew with crusty bread for dipping into the rich broth.
* **Biscuits:** Warm, flaky biscuits are a perfect accompaniment to cube steak stew.
* **Cornbread:** A slice of sweet cornbread complements the savory flavors of the stew.
* **Mashed Potatoes:** Serve the stew over a bed of creamy mashed potatoes for an extra comforting meal.
* **Rice:** Steamed rice is another great option for serving with cube steak stew.
**Nutritional Information (approximate, per serving):**
* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 30-40g
*Note: Nutritional information can vary depending on the specific ingredients used.*
**Detailed Explanation of Key Steps:**
Let’s delve a bit deeper into some of the crucial steps to ensure your cube steak stew turns out perfectly.
* **Achieving the Perfect Sear on Cube Steak:** The browning process, also known as the Maillard reaction, is paramount for developing deep, complex flavors. When browning the cube steak, ensure the pan is sufficiently hot before adding the meat. Pat the cube steak dry with paper towels before dredging in flour; excess moisture inhibits browning. Avoid overcrowding the pan; work in batches to maintain a consistent temperature. A good sear should result in a rich, brown crust on the surface of the meat, which contributes significantly to the overall flavor profile of the stew.
* **The Art of Sautéing Vegetables:** Sautéing the onion, carrots, and celery is not merely about softening them; it’s about coaxing out their natural sweetness and aromatic compounds. Cook them over medium heat, stirring occasionally, until they become translucent and slightly caramelized. This process releases sugars and volatile oils, which form the foundation of the stew’s flavor. Don’t rush this step; allow the vegetables to develop their full potential before proceeding.
* **Deglazing the Pot: Unlocking Flavor Gold:** After browning the meat and sautéing the vegetables, a layer of browned bits, or fond, will cling to the bottom of the pot. This fond is a treasure trove of concentrated flavor. Deglazing involves adding liquid (in this case, beef broth) to the hot pot and scraping the bottom with a wooden spoon or spatula to loosen these browned bits. The liquid dissolves the fond, creating a rich, flavorful base for the stew. Skipping this step would mean leaving behind a significant amount of potential flavor.
* **Simmering: The Key to Tenderness and Flavor Infusion:** The long simmering process is what transforms tough cube steak into a tender, melt-in-your-mouth delight. As the stew simmers, the connective tissues in the meat break down, resulting in a softer texture. Simultaneously, the flavors of all the ingredients meld together, creating a harmonious and complex taste. Maintain a gentle simmer, ensuring the stew is not boiling vigorously, which can toughen the meat. The longer the stew simmers, the more flavorful it will become.
* **Understanding Potato Varieties:** The type of potato you choose can impact the texture and consistency of the stew. Russet potatoes are high in starch and tend to break down during cooking, contributing to a thicker stew. Yukon Gold potatoes are slightly less starchy and hold their shape better, resulting in a creamier texture. Red potatoes are waxy and hold their shape well, making them a good choice if you prefer a chunkier stew. Consider your desired outcome when selecting your potatoes.
* **The Role of Herbs and Spices:** Thyme and bay leaf are classic additions to stews, imparting subtle yet distinctive flavors. Thyme adds an earthy, slightly lemony note, while bay leaf contributes a delicate, aromatic complexity. Remember to remove the bay leaf before serving, as it can be quite potent and unpleasant to eat. Feel free to experiment with other herbs and spices, such as rosemary, oregano, or paprika, to customize the flavor profile to your liking.
* **Mastering the Art of Seasoning:** Seasoning is crucial for bringing out the best in any dish. Start with a generous amount of salt and pepper, but taste and adjust as you go. Remember that the flavors will intensify as the stew simmers, so it’s better to start conservatively and add more seasoning later. Don’t be afraid to experiment with other flavor enhancers, such as soy sauce, fish sauce, or umami powder, to add depth and complexity.
**Troubleshooting:**
* **Tough Cube Steak:** If the cube steak is still tough after simmering for the recommended time, continue simmering for another 30-60 minutes, or until tender. Adding a small amount of vinegar or lemon juice can also help tenderize the meat.
* **Stew is Too Thin:** If the stew is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the stew during the last 15 minutes of cooking and stir until thickened. Alternatively, you can mash some of the potatoes to thicken the stew naturally.
* **Stew is Too Thick:** If the stew is too thick, add more beef broth to thin it out.
* **Stew is Bland:** If the stew is bland, add more salt, pepper, Worcestershire sauce, or other seasonings to taste. A squeeze of lemon juice can also brighten the flavors.
* **Stew is Too Salty:** If the stew is too salty, add a pinch of sugar or a splash of vinegar to balance the flavors. You can also add a peeled potato, which will absorb some of the excess salt. Remove the potato before serving.
**Conclusion:**
Cube steak stew is a hearty, comforting, and flavorful dish that’s perfect for any occasion. With its tender beef, flavorful vegetables, and rich broth, it’s sure to be a crowd-pleaser. This detailed recipe provides all the information you need to create a truly memorable cube steak stew. So, get cooking and enjoy! Remember to adjust the ingredients and seasonings to your personal preferences. Happy cooking!
This dish is more than just a meal; it’s an experience. The aroma that fills your kitchen as it simmers, the anticipation of that first bite, the warmth and satisfaction that spreads through you as you savor each spoonful – it’s all part of the magic of cube steak stew. So, take your time, enjoy the process, and create a stew that’s uniquely yours. And don’t forget to share it with the people you love!