Beef jardiniere

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Chuck roast, boneless
16 ounces Cn tomatoes
1 teaspoon Sugar
1 teaspoon Salt
1 Bay leaf
1 Bouillon cube
¼ teaspoon Thyme, dried
¼ teaspoon Pepper
4 mediums Carrots
16 ounces Cn sweet peas

Directions

Trim all the fat from the meat and cut into bite size cubes. Peel and cut carrots into fourths. In a large skillet quickly brown the meat using trimmed fat for oil. Stir in the tomatoes breaking them up with the spoon. Add the seasonings and carrots. Cover and simmer for 1½ hours. Stir in the peas and heat through. Serve over noodles or rice.

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