Go Back
+ servings
Round steak beef stew with colorful vegetables in a white bowl
Print Recipe Pin Recipe
4 from 9 votes

Round Beef Stew

Course: Beef
Keyword: cooking, food, recipe
Servings: 6 - 8 servings
Author: Barbara Schieving



  • 3 cups of cubed round steak in gravy*
  • 1 can crushed tomatoes in puree
  • 2 bay leafs
  • 1 tablespoon dried parsley
  • 2 large potatoes diced
  • 2 carrots diced
  • 1 cup uncooked macaroni
  • 1 12 ounce bag frozen corn

Beef and Gravy*

  • 2 lbs round steak roasts top round, bottom round, eye of round, or sirloin tip round steak, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 2 cups of water
  • 1 tablespoon beef base Better Than Bouillon*
  • 1 tablespoon dehydrated minced onion or 1 large onion finely chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water


  • Heat round steak in gravy, tomatoes, parsley, and bay leaves until boiling over medium heat.
  • Add diced potatoes and carrots. Simmer until potato is almost tender stirring frequently. (Add water if necessary for desired broth consistency.)
  • Add macaroni. When the macaroni is almost done, add frozen corn.
  • Serve when corn is heated through. Remove bay leaves before serving.

Beef and Gravy Instructions:

  • Season the beef generously with salt and pepper. In a large dutch oven brown cubed round steaks on all sides in a hot pan with vegetable oil. Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
  • If using fresh onion, add it to the pan with some additional oil and saute until tender. Add 1 cup of water to the pan (be careful because it may spit at you) and deglaze the pan, scraping up all the brown bits. Add remaining water and browned beef, add more if necessary to almost cover the meat.
  • Stir in beef base (Better Than Bouillon) and dehydrated onions, if using.
  • Cover the pan with a tight-fitting lid and roast in a preheated 350º oven for about 1 hour or until the meat is fork-tender. 
  • To make the gravy, mix flour with 3 tablespoons water and gradually whisk into the dutch oven on the stove over medium heat, stirring until it thickens. You may need to add more of the flour mixture or more water to get the desired consistency. Add salt and pepper to taste.
  • Serve with over egg noodles prepared according to package directions. Top with sour cream, optional.


*The original recipe assumes you're making my Three Easy Round Steak Meals and have the beef and gravy ready to make the stew. I've added directions for making the beef and gravy for those who are making it separately.