Baked Irish Stew

Vickie Parks


This recipe offers another way of preparing traditional Irish Stew. The baking seems to give it a richer gravy than stove-top cooking. It's really good anyway, and it goes together quite quickly so it's a good option for busy afternoons when you don't have a lot of time to spend on dinner preparations. Serve it with a fresh loaf of Irish Brown Bread or warmed dinner rolls to soak up the wonderful, rich gravy.

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15 Min


1 Hr 30 Min




1 1/2 lb
rump roast, cut into 1-inch cubes
1/2 lb
lamb, cut into 1-inch cubes (i uses lamb shoulder chops)
2 Tbsp
10 1/2 oz
can golden mushroom soup, plus one can of water
1 c
tomato juice
1 1/4 oz
envelope dry onion soup mix
1 tsp
prepared horseradish
6 medium
potatoes, quartered
6 medium
carrots, cut into 1-inch chunks
1 c
frozen green peas

Directions Step-By-Step

Heat oven to 350°F.
Heat oil in a large skillet. Brown beef and lamb in the hot oil. Add soup, water, juice, soup mix and horseradish; stir well and simmer, covered, for 5 minutes.
Place potatoes and carrots in a 9x13-inch baking dish, and stir to combine. Pour meat mixture on top and stir. Stir in peas (if using).
Bake for 1 1/2 to 2 hours, covered. Stir once or twice during baking. Add more water or tomato juice if needed for consistency. It makes its own gravy.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Lamb
Regional Style: Irish
Other Tag: Quick & Easy