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