Rocky Mountain Stew

Rocky Mountain Stew


"This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 15 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 10 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 38 Ratings

Most helpful positive review

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

Most helpful critical review

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.

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

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...

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 ...

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 ad...

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 ...

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

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. ...

loved it...turned out perfect and smelled so yummy cooking. An extra bonus all three of my kids liked it which is unusual. I used fresh onions as well instead of pearl onions. Thanks for the ...