Recipe: Irish Stew Casserole (18-quart roaster oven - serves 25)

IRISH STEW CASSEROLE

1/4 cup butter or margarine
2 cups all purpose flour
1 tsp. black pepper
7 lb. boneless lamb, cut into cubes
1 small cabbage, shredded
14 large red potatoes, peeled, cubed
14 large carrots, peeled, thickly sliced
8 stalks celery, thickly sliced
6 medium parsnips, peeled, thickly sliced
4 large onions, quartered
2 cups beef broth
2 tbsp. Worcestershire sauce
1/4 cup cornstarch, to thicken

Preheat 18 quart Roaster Oven to 450 degrees 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 degrees 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 to serve.

Servings: 25
Source: Nesco