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
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.