2 tbsp. butter (salt free)
2 lbs. veal, cubed
2 1/2 c. water
1 env. onion salad dressing mix
1/2 c. chopped bell pepper
1 1/2 c. cut carrots
1/2 c. sliced celery
3 med. white potatoes, cubed
1 pkg. frozen peas
1 tbsp. cornstarch
Mrs. Dash Seasoning

Season cubed veal. Place butter in 4 quart Dutch oven and brown veal well. Gradually stir in water and salad dressing mix. Bring to a boil, reduce heat and simmer for 1/2 hour. Add bell pepper, carrots, celery, potatoes and peas. Cook on medium heat for 1/2 hour.

Mix cornstarch with 2 tablespoons water and stir into stew. Boil 1 minute. Yield: 6 (1/2 cup) servings at 302 calories each.