|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.
||Irish Stew Casserole - 18Qt. Roaster
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.