• Coat slow-cooker bowl with nonstick cooking spray. Toss lamb with flour and place in bottom of slow cooker. Add potatoes, turnips, onion, carrots and celery, in that order.

  • Combine broth, wine, tomato paste, 1/2 tsp of the salt, 1/4 tsp of the pepper and the thyme. Pour over contents of slow cooker.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in peas and remaining 1/2 tsp salt and 1/4 tsp pepper during last 15 minutes of cooking time. Serve with warm biscuits, if desired.

Nutrition Facts

494 calories; 21 g total fat; 109 mg cholesterol; 883 mg sodium. 34 g carbohydrates; 35 g protein;