Rocky Mountain Sirloin Tip Steak Stew |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 9 |
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Ingredients:
2 tablespoons vegetable oil |
2 lbs sirloin tip steaks, cubed |
4 1/3 cups water, divided |
1 tablespoon salt |
1 teaspoon lemon juice |
1/4 teaspoon paprika |
1 garlic clove, crushed |
1 teaspoon white sugar |
1 teaspoon worcestershire sauce |
1 bay leaf |
4 potatoes, quartered |
6 carrots, cut into 2 inch pieces |
1 (14 1/2 ounce) can pearl onions |
1/4 cup all-purpose flour |
5 ounces frozen green peas, thawed |
Directions:
1. In a large pot over medium heat, cook sirloin in oil until quite brown.
2. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
3. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
4. Cover, reduce heat and simmer 2 1/2 hours.
5. Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
6. Stir in onions.
7. In a small bowl, combine flour with remaining 1/3 cup water.
8. Stir flour mixture into stew and cook until stew thickens.
9. Top with peas just before serving.
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