Coors Bighorn Sheep Stew

Coors Bighorn Sheep Stew Recipe

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Lynnda Cloutier


A hearty one dish meal which pleases everyone. Don’t be intimidated by the long list of ingredients. This delicious entrée is easy to make. Lamb can be substituted for sheep.
Crème de Colorado


★★★★★ 1 vote



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    vegetable oil
  • ·
    2 lbs. rocky mountain bighorn sheep, cut into 1 1/2 inch cubes
  • ·
  • ·
    2 small cloves garlic, minced
  • ·
    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
  • ·
    1/2 lb. mushrooms, halved
  • ·
    6 small potatoes, peeled and cut into chunks

How to Make Coors Bighorn Sheep Stew


  1. 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

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About Coors Bighorn Sheep Stew

Course/Dish: Other Main Dishes

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