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Brown meat slowly in hot fat in dutch oven or heavy kettle.
Sprinkle with sugar and continue browning until all meat is well
seared. Dust lightly with flour and continue to brown. Add
seasonings, bay leaf, cloves, tomatoes, green pepper, stock and
boiling water. Cover kettle. Simmer over low heat about one and
one-half to two hours, or until meat is tender. Add vegetables,
except peas, and continue to cook 30 minutes longer. Add peas.
Cook 15 minutes longer or until all are done. Serves 6.
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