| 3 | lb | Lamb shoulder cut into 2-in cubes |
| 1/2 | ts | Salt; or to taste |
| | Freshly ground black pepper as desired |
| 4 | tb | Vegetable oil |
| 1 | md | Onion; quartered |
| 4 | md | Carrots; peeled and cut into 1/2-in rounds |
| 2 | | Celery stalks cut into 4 pieces |
| 1 | tb | Finely minced garlic |
| 2 | tb | Tomato paste |
| 1/4 | c | All-purpose flour |
| 1 | c | Dry white wine |
| 5 | c | All-purpose stock OR low-sodium chicken broth |
| 1/2 | tb | Whole black peppercorns |
| 2 | tb | Chopped fresh thyme leaves =OR=- |
| 1 | ts | -Dried thyme |
| 1 | md | Potato; peeled and cut into 1/2-in cubes |
| 2 | tb | Unsalted butter |
| 2 | md | Turnips; peeled and cut into 1/2-in cubes |
| 1/2 | c | Peas |
