Rocky Mountain Stew

Beef sirloin simmered with paprika, garlic and Worcestershire is combined with carrots, potatoes and tiny whole onions in this thick stew.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 281 Calories

Ingredients

• ¼ teaspoon paprika
• ¼ cup all-purpose flour
• 1 teaspoon lemon juice
• 1 tablespoon salt
• 1 teaspoon white sugar
• 2 tablespoons vegetable oil
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, crushed
• 4 potatoes, quartered
• 2 pounds sirloin tips, cubed
• 4 ⅓ cups water, divided
• 6 carrots, cut into 2 inch pieces
• 1 (14.5 ounce) can tiny whole onions
• ½ (10 ounce) package frozen green peas, thawed

Recipe Instructions

Step 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.

Step 2

Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.

Step 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.