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Oven Irish Stew

Oven Irish Stew
Makes:
4
Prep Time:
15
minutes
Total Time:
135
minutes
Dairy Free
A traditional favorite, this festive Oven Irish Stew combines a medley of vegetables and seasonings with a hint of Irish lager – creating an explosion of flavor you can't resist.

Ingredients:

  • 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 Beef Flavor Bouillon Cubes
  • 1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
  • 1/2 cup chopped fresh parsley

Directions:

PREHEAT oven to 325° F.

COMBINE soy sauce and flour in large, oven-proof 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 ½ cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Cooks Tip: Stew can be prepared on stove-top or 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.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 360
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 105mg (35% of DV)
  • Sodium: 1010mg (42% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 3g (14% of DV)
  • Sugars: 7g
  • Protein: 49g
  • Vitamin A: 160% of DV
  • Vitamin C: 30% of DV
  • Calcium: 6% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Oven Irish Stew

Ingredients

  • 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 Beef Flavor Bouillon Cubes
  • 1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
  • 1/2 cup chopped fresh parsley

 

Directions

PREHEAT oven to 325° F.

COMBINE soy sauce and flour in large, oven-proof 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 ½ cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Cooks Tip: Stew can be prepared on stove-top or 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.

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