Coors Bighorn Sheep Stew

This is an easy to make and very delicious stew. Lamb can be substituted for the sheep.

Ingredients

• vegetable oil
• 2 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.

Submitted 6/13/05.
Source: Creme de Colorado Cookbook
Submitted By: Lynn Wright
jwlp@csn.net
Coors Bighorn Sheep Stew