rocky mountain stew

Soups & Salads

A hearty mix of wild game (like elk or deer), potatoes, and vegetables cooked over an open fire or stovetop.

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.