Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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
