Irish Stew

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

• 3 pounds lamb shoulder or beef chuck, cut into 1 1/2-inch cubes
• Salt and pepper
• 2 tablespoons canola or olive oil
• 3 cups chicken stock or broth
• 2 pounds (4 medium) Russet potatoes, peeled and cut into thirds across
• 3 to 4 large carrots, peeled and halved lengthwise then across
• 2 medium onions, peeled, halved and sliced
• 12 to 16 large Brussels sprouts, halved and trimmed
• 2 large bay leaves
• 1/2 cup flat-leaf parsley, chopped
• 1 cup frozen or fresh peas, shelled
• Warm rye or grainy bread and butter for serving
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Preparation

Preheat oven to 275°F. Season meat with salt and pepper.

Heat a large Dutch oven over medium-high to high heat. Add the oil, 2 turns of the pan, and brown the meat in 2 batches. Add stock and stir to deglaze. Add potatoes, carrots, onions, Brussels, bay and parsley; stir and bring to a simmer. Cover pan and transfer to oven.

Roast stew about 2 1/4 hours then add the peas and roast another 15 minutes. Remove from oven, season with salt and pepper, and serve with bread and butter alongside.