Rocky Mountain Stew recipe
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Ingredients
- 2 tablespoons vegetable oil 2 pounds sirloin tips, cubed 4 ⅓ cups water, divided 1 tablespoon salt 1 teaspoon lemon juice ¼ 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 ¼ cup all-purpose flour ½ (10 ounce) package frozen green peas, thawed
Nutrition Info
- 281.4 caloriescarbohydrate: 26.4 gcholesterol: 44.7 mgfat: 11.4 gfiber: 3.6 gprotein: 17.2 gsaturatedFat: 3.8 gservingSize: -sodium: 919.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Rocky Mountain Stew
Directions
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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.
Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
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.