Irish stew streamlined for easy oven baking

Jenny Mastroianni

In this streamlined version of Irish stew, beef or lamb is deliciously seasoned and simmered in beer with vegetables. The result is a dish of tender meat and veggies in a flavorful gravy with hints of Irish lager.

Oven baking makes this dish easy on the cook; however, other cooking methods can be used. For the stovetop, cover and cook over low heat, stirring occasionally, for 2 hours. In a crock pot, cook on high, stirring occasionally, for four to six hours or until meat is tender.

OVEN IRISH STEW

3 tablespoons light 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 instant beef bouillon or 2 beef bouillon cubes

1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor

1/2 cup chopped fresh parsley

Preheat oven to 325 degrees. Combine soy sauce and flour in large, ovenproof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

Bake, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about 1/2 cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving. Yield:  4 servings.

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