coors bighorn sheep stew

Ingredients For coors bighorn sheep stew

• vegetable oil
• 2 lbs. rocky mountain bighorn sheep, cut into 1 1/2 inch cubes
• flour
• 2 small cloves garlic, minced
• 1 can tomato paste, 6 oz
• 2 1/4 cups coors beer
• 2 bay leaves
• 1 tsp. salt
• 1 tsp. beef bouillon granules
• 1 1/2 tsp. freshly ground black pepper
• 1 tbsp. sugar
• 1/2 tsp. dried thyme
• 3/4 tsp. dried oregano
• 8 to 10 small boiling onions, peeled
• 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