QUICK-N-EASY BIG HORN SHEEP STEW

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 tablespoons vegetable oil or butter
  • Add and cook, stirring, without browning, until softened:
  • 2 medium onions, chopped
  • Stir in:
  • 3 pounds boneless sheep stew meat, cut into 1-inch cubes, or 3 pounds sheep shoulder chops
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  • Salt and black pepper
  • Stir in:
  • 2 medium boiling potatoes, peeled and sliced
  • 3 cups chicken stock or broth, dark stout, or water

Directions

  • I never got to go hunt the sheep, but I had friends that did. And they'd bring me some. I have had sheep cooked several ways, this recipe is one of my favorites.
  • 2 tablespoons vegetable oil or butter
  • Add and cook, stirring, without browning, until softened:
  • 2 medium onions, chopped
  • Stir in:
  • 3 pounds boneless sheep stew meat, cut into 1-inch cubes, or 3 pounds sheep shoulder chops
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  • Salt and black pepper
  • Stir in:
  • 2 medium boiling potatoes, peeled and sliced
  • 3 cups chicken stock or broth, dark stout, or water
  • Add:
  • 4 medium potatoes, peeled and halved
  • Cover tightly and bake for 1 hour. Remove from the oven and stir in:
  • 4 medium carrots, cut diagonally into slices
  • Cover, return to the oven, and bake until the meat is forktender, 45 to 60 minutes more. Skim the fat from the top of the stew, and season with:
  • Salt and black pepper to taste
  • Serve sprinkled with:
  • Chopped parsley

Notes

I never got to go hunt the sheep, but I had friends that did. And they'd bring me some. I have had sheep cooked several ways, this recipe is one of my favorites.

Categories: Misc. Soup/Stew  Soup  Stew 

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