baked irish stew
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.
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 1/2 pounds rump roast, cut into 1-inch cubes
- 1/2 pound lamb, cut into 1-inch cubes (i uses lamb shoulder chops)
- 2 tablespoons oil
- 10 1/2 ounces can golden mushroom soup, plus one can of water
- 1 cup tomato juice
- 1 1/4 ounces envelope dry onion soup mix
- 1 teaspoon prepared horseradish
- 6 medium potatoes, quartered
- 6 medium carrots, cut into 1-inch chunks
- 1 cup frozen green peas
How To Make baked irish stew
-
Step 1Heat oven to 350°F.
-
Step 2Heat 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.
-
Step 3Place 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).
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Ingredient:
Lamb
Method:
Bake
Culture:
Irish
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes