- 2 pounds boneless lamb for stew (may substitute beef, i.e., boneless chuck roast)
- 2 large onions, peeled, thickly chopped
- 2 pounds potatoes, peeled if desired and cut into big chunks (small new potatoes are an excellent option)
- 2 stalks celery, chopped, leaves included
- 2 carrots, chopped
- 1 turnip, diced
- 1 teaspoon each kosher salt and pepper
- 1½ cups chicken broth
- I bay leaf
- Chopped flat leaf parsley