More Great Recipes: Misc. Soup/Stew | Soup | Stew

Quick-n-easy Big Horn Sheep Stew


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Member since 2007

Serves | Prep Time | Cook 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


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


Pairs Well With


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.

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