Real Recipes From Real Home Cooks ®

baked irish stew

Recipe by
Vickie Parks
Renton, WA

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.

yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For baked irish stew

  • 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 md
    potatoes, quartered
  • 6 md
    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.