Quick-n-easy Big Horn Sheep Stew
CATEGORIES
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
  1. 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. 2 tablespoons vegetable oil or butter
  3. Add and cook, stirring, without browning, until softened:
  4. 2 medium onions, chopped
  5. Stir in:
  6. 3 pounds boneless sheep stew meat, cut into 1-inch cubes, or 3 pounds sheep shoulder chops
  7. 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  8. Salt and black pepper
  9. Stir in:
  10. 2 medium boiling potatoes, peeled and sliced
  11. 3 cups chicken stock or broth, dark stout, or water
  12. Add:
  13. 4 medium potatoes, peeled and halved
  14. Cover tightly and bake for 1 hour. Remove from the oven and stir in:
  15. 4 medium carrots, cut diagonally into slices
  16. 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:
  17. Salt and black pepper to taste
  18. Serve sprinkled with:
  19. Chopped parsley
RECIPE BACKSTORY
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.