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Rocky Mountain Stew

Rocky Mountain Stew

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DEBOKC

This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

Directions

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

james aiken
15
1/28/2011

Fantastic!!!! Everyone loved this stew. I`ll use this recipe from now on.

KRKing911
12
10/22/2003

This was the best stew I have ever made. Often, recipes I see have onion soup mix for flavor, but not this one. Nice thick brown gravy, hearty stew for the winter. I will be using this recipe going forward. Thanks for sharing.

DREGINEK
11
2/9/2004

This was a nice, overall tasty stew recipe. I didn't have any pearl onions - so I subbed reg onions, and I omitted the peas. Also, I added two more bay leaves & a dash of crushed rosemary and like another, ended up having to thicken it even more w/ some additional cornstarch (I used cornstarch instead of flour). A "nice" fall dinner - great with a loaf of crusty bread. Thanks Debbie.