Coors Bighorn Sheep Stew Recipe
By angelamontana

For those who love beer and their bighorn (as much as Kyle Bauer does–click here) sheep meat, this one is for you!


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


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.

Recipe source here