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Ingredients

• 1 pound  boneless beef chuck roast
• 1 tablespoon  cooking oil
• 2 14-1/2-ounce cans  diced tomatoes
• 1 teaspoon  salt
• 1/2 teaspoon  dried thyme, crushed
• 1   bay leaf
• 1 cup  water
• 3 medium  carrots, sliced
• 2 small  potatoes, peeled, if desired, and cut into 1/2-inch cubes
• 1 cup  chopped onion
• 1/2 cup  frozen peas

Description

Ladle Up Bowls Of This Hearty Beef Roast And Potato Stew For Dinner When The Weather Cools. Serve With Garlic Bread, Crackers, Or Corn Bread.

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