coors bighorn sheep stew

Ingredients

• - 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