Ingredients
- 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 Potatoes, peeled, cubed
- 14 Large Carrots, peeled, thickly sliced
- 8 Ribs of Celery, thickly sliced
- 6 Medium Parsnips, peeled, thickly sliced
- 4 Large Onions, quartered
- 2 Cups Beef broth (or more)
- 2 Tbsp. Worcestershire sauce
- 1/4 Cup Cornstarch, to thicken
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Irish Stew for a Crowd
Time: 90 minutes prep, 60 minutes cook
Servings: 25
Directions
- Preheat Roaster Oven to 450°F.
- Place butter in preheated Cookwell to melt butter.
- Combine flour and pepper; dredge meat.
- Place meat in Cookwell; stir.
- Cover, cook meat 15 to 20 minutes or until browned.
- Add vegetables and cover, reducing 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, and stir into stew.
- Cover; slow cook 30 minutes or until thickened, stirring once.
- Ladle into bowls to serve
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Summary
Tips: -The picture here shows what it looks like with additional broth; add more at will. -The beef browning process is a little flawed. If you aren't particular about a sear on the outside of the pieces, then proceed as directed. -Salt isn't an ingredient, but you must add it, to your liking. Credit goes to the Nesco 18-Qt. Roaster Oven Recipe Collection.
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