Rocky Mountain Stew

15 ingredients
3 steps

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds sirloin tips, cubed
  • 4 1/3 cups water, divided
  • 1 tablespoon salt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • 1 clove garlic, crushed
  • 1 teaspoon white sugar
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 4 potatoes, quartered
  • 6 carrots, cut into 2 inch pieces
  • 1 (14.5 ounce) can tiny whole onions
  • 1/4 cup all-purpose flour
  • 1/2 (10 ounce) package frozen green peas, thawed

Directions

  1. 1
    In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
  2. 2
    Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
  3. 3
    Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

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