Rocky Mountain Stew

Ingredients

• 1  bay leaf 
• 6  carrots cut into 2 inch pieces
• 0.3 cup flour all-purpose
• 1 clove garlic crushed
• 1 teaspoon juice of lemon 
• 14.5 ounce tiny onions whole canned
• 0.3 teaspoon paprika 
• 10 ounce peas green frozen thawed
• 4  potatoes quartered
• 1 tablespoon salt 
• 2 pounds sirloin tips cubed
• 2 tablespoons vegetable oil 
• 4.3 cups water divided
• 1 teaspoon sugar white
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• pot

Directions

1. In a large pot over medium heat, cook sirloin in oil until quite brown.
2. 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.
3. Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
4. 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.