Cube Steak Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cube Steak Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cube Steak Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 pounds beef cube steak
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cube beef bouillon, dissolved in
• 1 cup water
• 1 (15 ounce) can sliced potatoes,
• drained
• 1 (8 ounce) can peas and carrots
• 1 teaspoon browning sauce
• 1/2 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut cube steaks into pieces about 1/2 inch in size

Step 2: Technique & Execution

Sprinkle flour over a plate, and dredge meat in flour

Step 3: Technique & Execution

In a large skillet, heat oil and butter over medium high heat

Step 4: Technique & Execution

Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned

Step 5: Technique & Execution

Add more butter if needed

Step 6: Technique & Execution

Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper