Oven Irish Stew

The Irish are well-known for potatoes and a good, hearty, stick-to-your-ribs stew. Try this slow-cooking recipe. It will make the house smell wonderful. Can also be done in a crockpot on high for six hours or low for 10.


2 lbs eye of round, chunked

1 large onion, chopped

1 lb. bag baby carrots

2 cups frozen corn or peas (or one cup of each)

6 cups red potatoes, peeled and chunked 

14.5 ounce can petite diced tomatoes 

8 ounce can tomato sauce

1/4 cup minute tapioca

1 t. minced garlic

Salt & pepper, to taste


In a Dutch oven or large roaster, place all the veggies and meat. Pour the tomatoes and sauce over the top and sprinkle with the tapioca and spices. Mix well. Cover tightly with lid and bake in a 250 degree oven for 5 hours. Stir and serve with Irish soda bread. Yum!! Serves 6

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