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Add the onions to the skillet and cook over
medium heat until tender, about 10 minutes.
Stir in the tomato paste and coat the onions
then transfer to the slow cooker.
Pour the wine into the skillet and scrape up
any browned bits and then add to the slow
cooker.
Stir in the potatoes, carrots, broth, salt,
thyme, and bay leaf.
Cover and cook on low heat for 7 1/2 hours or
on high for 4 hours.
Add the peas and heat through before serving.
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