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.
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yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For baked irish stew
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1 1/2 lbrump roast, cut into 1-inch cubes
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1/2 lblamb, cut into 1-inch cubes (i uses lamb shoulder chops)
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2 Tbspoil
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10 1/2 ozcan golden mushroom soup, plus one can of water
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1 ctomato juice
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1 1/4 ozenvelope dry onion soup mix
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1 tspprepared horseradish
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6 mdpotatoes, quartered
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6 mdcarrots, cut into 1-inch chunks
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1 cfrozen green peas
How To Make baked irish stew
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1Heat oven to 350°F.
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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.
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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).
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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.
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