Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Chuck roast, boneless |
16 ounces | Cn tomatoes |
1 teaspoon | Sugar |
1 teaspoon | Salt |
1 \N | Bay leaf |
1 \N | Bouillon cube |
¼ teaspoon | Thyme, dried |
¼ teaspoon | Pepper |
4 mediums | Carrots |
16 ounces | Cn sweet peas |
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.