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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