Rocky Mountain Stew

• 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

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.

vegetable oil, sirloin tips, water, salt, lemon juice, paprika, clove garlic, white sugar, worcestershire sauce, bay leaf, potatoes, carrots, onions, allpurpose, green peas

Taken from www.allrecipes.com/recipe/25675/rocky-mountain-stew/ (may not work)