SERVES 6 – 8

This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb. We recommend using at least some neck or shoulder meat for better texture and flavor. There's an Irish saying that a stew boiled is a stew spoiled, so watch the pot closely as you bring the liquid to a simmer.

3 lbs. trimmed boneless lamb stew meat (preferably
   from the neck and shoulder), cut into 1" chunks
2 lbs. (about 4) russet potatoes, peeled and cut
   crosswise into thirds
7 carrots, peeled, trimmed, and halved crosswise
2 medium yellow onions, peeled and thinly sliced
2 tbsp. chopped fresh parsley
Salt and freshly ground black pepper
1 1⁄2 cups shelled fresh or frozen peas

1. Preheat oven to 250°. Put the lamb, potatoes, carrots, onions, parsley, and 2 cups water into a large ovenproof pot with a tight-fitting lid. Season to taste with salt and pepper and gently stir to combine. Bring to a simmer over medium-high heat.

2. Once the stew comes to a simmer, cover the pot and transfer to the oven to let cook until the lamb is just tender, about 2 hours. Remove the pot from the oven and gently stir in the peas. Cover and return the pot to the oven. Continue cooking until lamb is fork tender, about 30 minutes more.

3. Allow the stew to sit, covered, for 20 minutes, then spoon into bowls and serve hot.