|1 1/2||pounds||beef||chuck roast, boneless|
|1||each||beef bouillon cube||low sodium*|
|16||ounces||green peas||sweet, canned|
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 1/2 hours.
Stir in the peas and heat through. Serve over noodles or rice.
First published: 1996-01-27 last updated: 2013-12-28
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles