Rocky Mountain Stew
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Beef sirloin simmered with paprika, garlic and Worcestershire is combined with carrots, potatoes and tiny whole onions in this thick stew.
| Prep Time: | 15m |
| Cook Time: | 3h |
| Ready in: | 3h 15m |
| Yield: | 10 servings |
| 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 | |
- 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.
| Nutrition Information Servings Per Recipe: 10 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 286 cal | Total Fat: | 11.3 g | Cholesterol: | 48 mg | |||
| Sodium: | 931 mg | Carbohydrates: | 27.2 g | Fiber: | 3.7 g | |||
| Protein: | 18 g | |||||||
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