Peel and chunk potatoes, carrots, and onions.

Place half of the vegetables in a heavy 2-quart casserole dish.

Add the lamb stew meat on top of the vegetables.

Cover the meat with the remaining vegetables.

In a separate bowl, combine beef stock, salt, pepper, rosemary, sugar, and marjoram.

Pour the seasoned stock over the vegetables and meat in the casserole dish.

Place several sprigs of parsley on top of the stew.

Cover the casserole dish tightly.

Cook in a preheated 400 degrees Fahrenheit oven for 30 minutes.

Reduce the oven heat to 325 degrees Fahrenheit.

Continue cooking for another hour, or until the meat is tender.