2 lbs. veal cubes
3 large potatoes, peeled & cubed
4 carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, diced
1 glove garlic, small chop
1 cup frozen green beans
10.5 oz can cream of mushroom soup
15.4 oz Campbell’s Creamy Tomato tub
1 cup ketchup
1/2 cup water
2 tsp. Better Than Bouillon Roasted Beef Base
1 packet G Washington (GW) Rich Brown Seasoning & Broth (or use 3 tsp bouillon)
Olive oil or Crisco oil for sauteeing
In a large pot or dutch oven, add 2 tbsp oil. When hot, put veal cubes in pot. Season the cubes with salt, pepper, garlic powder, onion powder. Saute until lightly browned on each side.
Remove veal cubes from the pot. Add a tbsp oil. Add chopped onion, celery and carrots. Season with salt & pepper. Saute about 7-8 minutes, stirring often.
Add the garlic and saute 1 minute
Return veal to the pot. Add the cubed potatoes, the soups, ketchup, water, bullion base and GW seasoning. Simmer 40 minutes with lid cocked on pot, stirring occasionally. Add the frozen green beans and simmer an additional 20 minutes, again stirring occasionally.