Rocky Mountain Stew recipe

10 servings

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

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.