Beef Jardiniere

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.