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Irish Stew Casserole - 18Qt. Roaster

1/4 Cup Butter or margarine
8 Stalks Celery, thickly sliced
2 Cups All-purpose flour
6 Medium Parsnips, peeled and sliced
1 tsp. Black pepper
4 Large Onions, quartered
7 lb. Boneless lamb, cubed
2 Cups Beef broth
1 Small Cabbage, shredded
2 Tbsp. Worcestershire sauce
14 Large Red potatoes, cubed
1/4 Cup Cornstarch, to thicken
12 Large Carrots, peeled, thickly sliced

Preheat Roaster Oven to 450 ̊ F.
Place butter in preheated Cookwell. Cover; cook until butter melts. Combine flour and pepper; dredge meat. Place meat in Cookwell; stir. cover; cook meat 15 to 20 minutes or until browned. Add vegetables. Cover; reduce temperature to 250°F. Slow cook 1-1/2 to 2 hours or until meat and vegetables are tender. Add half the broth and Worcestershire sauce. Combine remaining broth and cornstarch; whisk until smooth. Stir into stew. Cover; slow cook 30 minutes or until thickened, stirring once. Ladle into bowls.

Serves 25.


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