2 lb. veal stew
1 med. onion, chopped
2 tbsp. cooking oil (or less)
1 bay leaf
1 clove garlic, crushed
1/4 tsp. thyme
1/4 tsp. basil
6 lg. mushrooms, sliced
3 potatoes, peeled & quartered
4 med. carrots, in pieces
4 lg. stalks celery
Pepper to taste
1 cube beef bouillon
1 1/2 c. water
1/2 tsp. potato starch (optional)

In a stew pot on the stove, saute onion in cooking oil. Add veal and cook until meat is no longer pink. Add bay leaf, garlic, thyme and basil. Add beef bouillon and water. Add vegetables with the potatoes on top. Sprinkle potatoes with seasoning salt and pepper to taste.

Place covered pot into a 325 degree oven for 2 hours until potatoes are fully cooked. Remove from the oven and place on the stove over a low flame. Push meat and vegetables to one side. Stir in potato starch slowly into broth to thicken if you desire.