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23
IRISH STEW CASSEROLE (Serves 25)
1/4 Cup Butter or Margarine 8 Stalks Celery, thickly sliced
2 Cups All Purpose Flour 6 Medium Parsips, peeled, sliced
1 tsp. Black Pepper 4 Large Onions, quartered
7 lbs. Boneless Lamb, cubed 2 Cups Beef Broth
1 Small Cabbage, shredded 2 Tbsp. Worchestershire Sauce
14 Large Red Potatoes, cubed 1/4 Cup Cornstarch, to thicken
12 Large Carrots, peeled, thickly sliced
Cover and preheat to 450˚F.
Place butter in preheated COOKWELL. Cover and cook until butter melts. Combine our and pepper. Dredge meat.
Place meat in COOKWELL. Stir, cover and cook meat 15 to 20 minutes or until browned. Add vegetables. Cover and
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 and slow cook 30 minutes or until
thickened, stirring once. Ladle into bowls
English
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