Recipe by DEBOKC
"This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sirloin tips, cubed
4 1/3 cups
carrots, cut into 2 inch pieces
1 (14.5 ounce) can
tiny whole onions
1/2 (10 ounce) package
frozen green peas, thawed
Fantastic!!!! Everyone loved this stew. I`ll use this recipe from now on.
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.
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.
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.
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.
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!
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!
This is the best stew I have ever had! The gravy is delicious. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Rocky Mountain Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 281
** Calories from Fat: 103
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a classic Southern stew with pork, beef, and chicken.
Make this five-star stew in your slow cooker!
Discover Chef John's delicious recipe for "stick to your ribs" stew.