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.