• Irish Stew for a Crowd

    1 vote
    Irish Stew for a Crowd
    Prep: 90 min Cook: 60 min Servings: 25
    by K. Garner
    39 recipes
    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.


    • 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


    1. Preheat Roaster Oven to 450°F.
    2. Place butter in preheated Cookwell to melt butter.
    3. Combine flour and pepper; dredge meat.
    4. Place meat in Cookwell; stir.
    5. Cover, cook meat 15 to 20 minutes or until browned.
    6. Add vegetables and cover, reducing temperature to 250°F.
    7. Slow cook 1-1/2 to 2 hours or until meat and vegetables are tender.
    8. Add half the broth and Worcestershire sauce.
    9. Combine remaining broth and cornstarch; whisk until smooth, and stir into stew.
    10. Cover; slow cook 30 minutes or until thickened, stirring once.
    11. Ladle into bowls to serve

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    • ShaleeDP
      I find this an interesting recipe to try.
      • K. Garner
        K. Garner
        Hello, ShaleeDP! I'm honored to hear from you. We make this recipe just about every year. It's a lot of chopping, but it's worth the effort because it feeds a crowd. Let me know if you try it! Best regards to you.

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