Irish Stew couldn't be easier. Just combine the ingredients in a pot, put the pot in the oven and wait. It's even better made a day ahead–the soft potatoes will break up in the liquid, making it thicker and more flavorful.
Preheat oven to 250°F. In a large, ovenproof stock pot on medium, combine lamb, potatoes, carrots, onions, parsnips, broth, pepper and salt. Bring to a simmer, cover and transfer to oven. Bake, covered, until lamb is very tender, 2 to 2/2 hours.
Remove from oven; stir in peas and additional pepper and salt. To serve, sprinkle with parsley.
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.
This medley of clams, crab, cod and scallops is slow simmered in a spicy broth and white wine sauce. For a heartier meal, try pairing this stew with whole-grain crusty bread, baguette or garlic crostini to soak up every drop.
You can put together your own combination of preferred mushrooms or look for already-combined sampler packages at your local market (TRY: Chef's sampler from Mycopia, a California grower). And don't be afraid to break up this recipe: Try the sautéed side over top of pan-seared chicken, polenta or even pizza.