Minute Steak Stew

This is thrifty home cooking at its finest, the kind of stew that turns an inexpensive cut into something that warms the whole house.

Round steak gets pounded thin and cubed, then rolled in seasoned flour. That coating does two jobs: it helps the beef brown into a flavorful crust, and as the stew simmers, it thickens the broth into a proper gravy.

Onions and green pepper brown alongside the meat, building a savory base before everything moves to a Dutch oven.

A can of tomato sauce loosened with water becomes the simmering liquid, then in go the classic stew vegetables: potatoes, carrots, and peas.

An hour of slow, gentle cooking is all it takes for the meat to turn fork-tender and the vegetables to soak up that tomato-rich broth.

It’s a complete dinner in one pot, easy on the wallet and made for busy weeknights.

Kitchen Tips

• Pound the round steak well before cubing; it tenderizes a tough, lean cut so it cooks up tender.
• Brown the floured meat properly before adding liquid, since those caramelized bits are pure flavor.
• Add the frozen peas only in the last 10 minutes so they stay bright green instead of mushy.

Variations

• Stir in a splash of Worcestershire or a bay leaf for deeper savory flavor.
• Swap in stew beef or chuck if round steak isn’t on hand.
• Add mushrooms, celery, or green beans to stretch it further.