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Italian Beef Stew

Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    2 servings


  • 3/4 pound beef cube steak, chopped
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 small potato, peeled and cubed
  • 1/2 cup sliced fresh carrot
  • 1/2 small onion, cut into thin wedges
  • 1/2 small sweet red pepper, chopped
  • 1 tablespoon onion soup mix
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 cup frozen peas


  • In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
  • Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts
1-3/4 cups: 360 calories, 6g fat (2g saturated fat), 96mg cholesterol, 784mg sodium, 32g carbohydrate (9g sugars, 6g fiber), 44g protein.

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