Quick-n-easy Big Horn Sheep Stew
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Why I Love This Recipe
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.
Ingredients You'll Need
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