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Rocky Mountain Stew

Reviewed: Nov. 27, 2010
This is a very nice basic stew recipe. Easy to prepare and very tasty going down. I modified it a bit. I confess that one of my pet peeves is people who modify recipes beyond recogniition. But I believe in being flexible too, so, here are my modifications: First, I browned the beef with olive oil and added a little salt and white pepper to the beef while browning. I didn't dredge the beef in flour prior to browning because that would interfere with caramelizing the sugars in the beef. Second, the can of pearl onions did not sound appetizing to me, so I picked some pearl onions out of my garden and added them to the beef while browning it to caramelize them, bring out their flavor, and add to the flavor and texture of the gravy. Third, I added two beef bullion cubes to the 3 cups of water and cut back on the salt. I also used sea salt. Fourth, I cut the potatoes and carrots a little smaller to suit my taste. Fifth, I added just a lttle fresh rosemary and thyme out of my garden to it to add a little more wild flavor. Sixth, I added the peas about 5 minutes before thickening the gravy. It was delicious, and the leftovers held up well, too.
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