1 large can tomatoes
2 thin slices lemon
2 medium onions, chopped
1 tablespoons salt
1 teaspoon pepper
2 teaspoons sugar
6 medium carrots, peeled & cut into 1-inch pieces
5 potatoes, quartered (optional)
1/2 teaspoon dried Italian seasoning leaves
2 cans English peas

In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add stock, tomatoes, lemon, onions, salt, pepper, and sugar Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes and crushed Italian seasoning leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.