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.


☆☆☆☆☆ 0 votes

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

How to Make Baked Irish Stew


  1. Heat oven to 350°F.
  2. 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.
  3. 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).
  4. 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.

Printable Recipe Card

About Baked Irish Stew

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

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