This doesn't look like much, but the story behind it is - at least to me.
My father in law and sister in law - both of whom died almost three years ago, how is this possible - used to make this dish. I am the only person in my immediate family who liked it. My kids and husband couldn't stand it, although his siblings loved it and so did my nieces. It was just - a comforting dish. Not a ton of flavor, but still something about it was yummy.
Although when my husband called in slop in a bowl I kind of gave him the side eye, but kept eating, so there's that.
I thought the recipe died with them, but recently my niece shared it, and so I decided to make it - but make it my own way. Here's what I did.
Cut up 2.5 pounds of chuck. Drop them into a large baggie with 1/2 cup of flour and salt and pepper. Shake well, and add to a deep skillet or dutch oven. Add a small amount of oil and brown. Add sliced onions and 4-6 cloves of garlic, minced. (Or shake a bunch of pre minced from the jar, it's all the same to me.) Cook and stir until browned. Add just enough water to cover the meat. Pour in 3/4-1 cup of red wine. Add 3-4 bouillon cubes and about 1t pepper - I use a grinder and so gave it several solid cranks.
I know. I am so methodical in my recipe sharing, aren't I?
Allow this to cook, covered, on low for about an hour.
(Here's where the rubber meets the road - my FIL and SIL used canned peas, but I cannot stand them.) Add in one baggie of frozen peas. (You can use a can of peas if you must, but don't talk to me about it. Keep that secret between you and the wall - not like people won't know you used canned peas, because, ugh.)
Simmer for 30ish minutes, or until you can't wait any longer. Serve with mashed potatoes that you forgot to make, so you ran out in a thunderstorm and purchased from Boston Market and your husband pronounced too salty. Send him back to work and eat a second helping.
Family recipes are the best.