BEEF JARDINIERE

1 1/2 lb chuck roast, boneless
oil
1 (16 oz) can tomatoes
4 medium carrots, peeled, quartered
1 tsp sugar
1 bouillon cube
1 tsp salt
1/4 tsp thyme, dried
1/4 tsp pepper
1 bay leaf
1 (16 oz) can sweet peas
TO SERVE:
cooked rice or noodles

Trim all the fat from the meat and cut into bite size cubes.

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 carrots and seasonings. Cover and simmer for 1 1/2 hours.

Stir in the peas and heat through.

TO SERVE:
Serve over noodles or rice.