Rocky Mountain Stew Recipe -
Rocky Mountain Stew Recipe
  • READY IN 3+ hrs

Rocky Mountain Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs

    3 hrs 15 mins


  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 More Reviews

Most Helpful Positive Review
Jan 28, 2011

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

Most Helpful Critical Review
Aug 29, 2002

I think this recipe would be better if the fat and oil is drained after browning the beef instead of using it for gravy. The beef fat and oil sort of add a musky taste to the stew.


38 Ratings

Oct 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.

Feb 09, 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.

Jan 14, 2009

To make the stew thicker, toss your meat with the flour BEFORE you brown the meat (I used 1/2 cup). Make sure your oil is hot (flour will bubble away when you sprinkle a little in it) before adding meat. I also added diced onions during this step instead of the pearl onions later. After the floured meat is browned, I then added water and followed the recipe as written. The stew was the perfect color and consistancy when made this way. As far as taste, it was great all except for the peas. They were a little overwhelming in flavor. I think it may have been better to have them cook a little longer so the flavors would mingle better. Or maybe use canned peas which don't have quite as intense of a flavor as the frozen variety I used.

Jul 23, 2003

This was good, I also put it in the crockpot & skipped the oil. It took a bit more flour & some cornstarch to thicken the gravy, but it was good. Thanks Debbie!

Sep 20, 2002

My family loved this recipe. It tastes very similar to a famous brand of canned stew, but improved because it isn't as greasy. I made a few changes: just dumped the ingredients in a crockpot and cooked it all day, omitted the oil, flour and peas. It came out thick and tasty!

May 08, 2003

This is the best stew I have ever had! The gravy is delicious. I will definitely make this again.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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