Add your garlic toward the end, then add a couple of tablespoons of tomato paste and allow it to cook briefly. Next, add red wine (2-3 cups or more…be generous), a splash of balsamic vinegar, and enough chicken stock to cover everything. Add chopped parsley, peeled and cubed potatoes, rosemary, thyme, and a couple of bay leaves.
Season with salt and pepper, then cover and simmer for 2-3 hours.
When the cooking is almost done, remove the cover and allow the stew to thicken a bit. Next, mix several tablespoons of flour and butter together (equal parts), then stir it into the stew (a small portion at a time).
When the flour and butter are fully incorporated, add your peas and cook briefly (2-3 minutes).
Finally, check for seasoning and add salt and pepper as needed.
Serve with some good olive oil, a glass of wine, and enjoy.