Beef Jardiniere

• 1 1/2 pounds beef chuck roast, boneless
• 16 ounces tomatoes, canned
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 each bay leaves
• 1 each beef bouillon cubes low sodium
• 1/4 teaspoon thyme dried
• 1/4 teaspoon black pepper
• 4 medium carrots
• 16 ounces green peas sweet, canned

1. Trim all the fat from the meat and cut into bite size cubes.
2. Peel and cut carrots into fourths.
3. In a large skillet quickly brown the meat using trimmed fat for oil.
4. Stir in the tomatoes breaking them up with the spoon.
5. Add the seasonings and carrots.
6. Cover and simmer for 1 1/2 hours.
7. Stir in the peas and heat through.
8. Serve over noodles or rice.

beef chuck roast, tomatoes, sugar, salt, bay leaves, thyme, black pepper, carrots, green peas sweet

Taken from recipeland.com/recipe/v/beef-jardiniere-5856 (may not work)