Irish Stew | Saveur

Name: Irish Stew | Saveur
Ingredients: 3 lb. boneless lamb stew meat (preferably from the neck and shoulder), cut into 1" pieces; 2 lb. russet potatoes, peeled and cut crosswise into thirds; 2 tbsp. roughly chopped parsley; 7 carrots, halved crosswise; 2 medium yellow onions, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 cups fresh or frozen peas

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From SAVEUR Issue #168 In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and...

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Ingredients

3 lb. boneless lamb stew meat (preferably from the neck and shoulder), cut into 1" pieces
2 lb. russet potatoes, peeled and cut crosswise into thirds
2 tbsp. roughly chopped parsley
7 carrots, halved crosswise
2 medium yellow onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 <sup>1</sup>⁄<sub>2</sub> cups fresh or frozen peas