- Rachael Ray - https://www.rachaelray.com -

Irish Stew

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Preheat oven to 275°F. Season meat with salt and pepper. 

Heat a large Dutch oven [2] over medium-high to high heat. Add the oil, 2 turns of the pan [2], 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 [2] 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.