Nesco 4818 Serie Guide De Soin/Usage Et Recette page 25

IRISH STEW CASSEROLE
1/4 Cup Butter or Margarine
2 Cups All Purpose Flour
1 tsp. Black Pepper
7 lbs. Boneless Lamb, cubed
1 Small Cabbage, shredded
14 Large Red Potatoes, cubed
12 Large Carrots, peeled, thickly sliced
Cover and preheat to 450˚F.
Place butter in preheated COOKWELL. Cover and cook until butter melts. Combine flour 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
(Serves 25)
8 Stalks Celery, thickly sliced
6 Medium Parsips, peeled, sliced
4 Large Onions, quartered
2 Cups Beef Broth
2 Tbsp. Worchestershire Sauce
1/4 Cup Cornstarch, to thicken
23