2 tbsp. butter (salt free)
2 lb. veal, cubed
2 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 c.) servings at 302 calories each.