Title: BEEF JARDINIERE
  Categories: Meats, Main dish, Old
       Yield: 4 Servings
  
   1 1/2 lb Chuck roast, boneless
      16 oz Cn tomatoes
       1 ts Sugar
       1 ts Salt
       1    Bay leaf
       1    Bouillon cube
     1/4 ts Thyme, dried
     1/4 ts Pepper
       4 md Carrots
      16 oz 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 1/2
   hours. Stir in the peas and heat through. Serve over noodles or rice.
  
 

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