|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 larger red potatoes, cubed
1/4 cup cornstarch, to thicken
12 large carrots, peeled, thickly sliced
Preheat Nesco® 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 1½ 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.