Irish Stew
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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