Coors Bighorn Sheep Stew Recipe
By angelamontana

Posted: October 5, 2016

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

INGREDIENTS

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

DIRECTIONS

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