Recipe - Beef Jardiniere

1 One half pound Chuck roast, boneless
16 ounce Cn tomatoes
1 teaspoon Sugar
1 teaspoon Salt
1 Bay leaf
1 Bouillon cube
One fourth teaspoon Thyme, dried
One fourth teaspoon Pepper
4 md Carrots
16 ounce 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 1 One half hours. Stir in
the peas and heat through. Serve over noodles or rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini