Coors Bighorn Sheep Stew
By
Lynnda Cloutier
@eatygourmet
1
Crème de Colorado
★★★★★ 1 vote5
Ingredients
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·vegetable oil
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·2 lbs. rocky mountain bighorn sheep, cut into 1 1/2 inch cubes
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·flour
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·2 small cloves garlic, minced
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·1 can tomato paste, 6 oz
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·2 1/4 cups coors beer
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·2 bay leaves
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·1 tsp. salt
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·1 tsp. beef bouillon granules
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·1 1/2 tsp. freshly ground black pepper
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·1 tbsp. sugar
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·1/2 tsp. dried thyme
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·3/4 tsp. dried oregano
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·8 to 10 small boiling onions, peeled
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·6 carrots, peeled and cut into chunks
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·6 stalks celery, cut into chunks
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·1/2 lb. mushrooms, halved
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·6 small potatoes, peeled and cut into chunks
How to Make Coors Bighorn Sheep Stew
- Heat 1/4 inch oil in large skillet. Dredge meat in flour and brown in hot oil. Transfer to large kettle. Add remaining ingredients. Cook over low heat for 3 hours or til meat is tender.
Serves 6