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Ingredientes
- 1 1/2 lb Chuck roast, boneless
- 16 ounce Cn tomatoes
- 1 tsp Sugar
- 1 tsp Salt
- 1 x Bay leaf
- 1 x Bouillon cube
- 1/4 tsp Thyme, dry
- 1/4 tsp Pepper
- 4 med Carrots
- 16 ounce Cn sweet peas
Direcciones
- 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 in the seasonings and carrots. Cover and simmer for 1 1/2 hrs. Stir in the peas and heat through. Serve over noodles or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 444 | |
| Calories from Fat 259 | 58% |
| Total Fat 28.74g | 36% |
| Saturated Fat 11.39g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 901mg | 38% |
| Potassium 527mg | 15% |
| Total Carbs 7.15g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.62g | 2% |
| Protein 37.42g | 60% |
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