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Coors Bighorn Sheep Stew Recipe | |
Brunch | |
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Ingredients:
vegetable oil2 lbs. Rocky Mountain Bighorn Sheep, cut into 1 1/2" cubes all purpose flour 2 small cloves garlic minced 1 6oz can tomato paste 2 1/4 cups (Coors) beer 2 bay leaves 1 tsp. salt 1 tsp. beef bullion granules 1 1/2 tsp freshly ground black pepper 1 T sugar 1/2 tsp. dried thyme 3/4 tsp dried oregano 8-10 small boiling onions 6 carrots peeled and cut into chunks 6 stalks celery, cut into chunks 1/2 lb mushrooms halved 6 small potatoes peeled and cut into chunks
Directions:
Heat 1/4" oil in large skillet. Dredge meat in flour and brown in hot oil. Transfer into large kettle Add remaining ingredients. Cook over low heat for 3 hours or until meat is tender.This is an easy to make and very delicious stew. Lamb can be substituted for the sheep.
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