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Oven Irish Stew recipe

Oven Irish Stew.

A traditional favorite, this festive stewcombines a medley of vegetables and seasonings with a hint ofIrish lager – creating an explosion of flavor you can’tresist.

Recipe: Oven Irish Stew

3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 carrots, peeled and sliced or 2 cups peeled baby carrots
1 large onion, halved and thinly sliced
1 cup thinly sliced celery
3/4 cup Irish lager or beer
2 teaspoons MAGGI Instant Beef Flavor Bouillon or 2 MAGGI BeefFlavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves, rubbed betweenfingers to release flavor
1/2 cup chopped fresh parsley

  • Preheat oven to 325°F (160°C).
  • Combine soy sauce and flour in large,oven-proof casserole dish or Dutch oven. Add beef or lamb; stirto coat. Stir in carrots, onion, celery, beer, bouillon, marjoramand thyme. Cover.
  • Bake, stirring occasionally and checkingfor doneness near end of cook time, for 2 hours. If broth becomestoo thick, add more beer, about 1/2 cup at a time. Alternatively,if stew is too thin, remove cover during last half hour. Stirin parsley before serving.

    Makes 4 servings.

    Cooks Tip: Stew can be prepared on stove-topor in crock-pot. For stove-top, cover and cook over low heat,stirring occasionally, for 2 hours. For crock-pot, cook on high,stirring occasionally, for 4 hours.

    Nutritional Information Per Serving: Calories:360 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 4 gCholesterol: 105 mg Sodium: 1010 mg Carbohydrates: 18 g DietaryFiber: 3 g Sugars: 7 g Protein: 49 g

    Recipe and photograph are the property of Nestl ® and, used with permission.

    How To Cook Irish Stew And Dumplings

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