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
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.