When Irish Eyes Are Smiling Stew

2 tblsp butter
2 pounds lamb stew meat, trimmed of fat and cut into 1" chunks
1 tsp salt
1/2 tsp freshly ground black pepper
1 envelope Lipton Golden Onion Soup Mix
1 can Campbell's Condensed French Onion Soup
1 cup water
6 ounces pearl onions (about 12, peeled)
1 pound small new potatoes, scrubbed
2 cups baby carrots
1 cup frozen petite peas, defrosted

Melt the butter in a 5 quart Dutch oven over medium-high heat, season the lamb with the salt and pepper, and brown the meat on all sides.

Stir in the soup mix, condensed soup, water, onions, potatoes, and carrots, cover the pan, reduce the heat to low, and simmer the stew for 2 hours, stirring occasionally.

At the end of 2 hours, add the peas to the stew and cook it for another 10 minutes. Skim off any fat from the sauce and serve immediately.