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