Baked Irish Stew
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1 1/2 lbrump roast, cut into 1-inch cubes
1/2 lblamb, cut into 1-inch cubes (i uses lamb shoulder chops)
10 1/2 ozcan golden mushroom soup, plus one can of water
1 ctomato juice
1 1/4 ozenvelope dry onion soup mix
1 tspprepared horseradish
6 mediumpotatoes, quartered
6 mediumcarrots, cut into 1-inch chunks
1 cfrozen green peas
How to Make Baked Irish Stew
- 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.