Heat to very hot in large roasting kettle:

2 Tbsp oil

Add and brown well:

6 lbs. boiled beef chuck, cut into 1 1/2-inch cubes

Add and simmer for 2 minutes:

3 medium onions, sliced
3 bay leaves
1/4 tsp ground thyme
2 cloves garlic, crushed
 

Add, bring to a boil, cover, and cook in oven for 1 hour:

1 No. 2 1/2 can whole tomatoes
3 cups water
salt and pepper to taste

Add and cook until done:

5 medium carrots cut into 1-inch cubes
5 medium potatoes, cut into 1-inch cubes

Skim off excess fat and, if desired thicken with:

1 Tbsp cornstarch

Sprinkle with:

1 small can peas

When served, garnish with:

1 Tbsp chopped parsley