Saved in 2 recipe boxes and 1 cookbook
|1½||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 1½ hours.
Stir in the peas and heat through. Serve over noodles or rice.
First published: 1996-01-27 last updated: 2015-02-25