Ingredients:
- 6 ounce veal steak, cut into 1-inch cubes
- 6 mini potatoes, with skin on
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, peeled and sliced
- 1 clove garlic, minced
- 1 cup beef broth
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper
Directions:
Bake the mini potatoes at 350 degrees in the oven for 20 minutes or until tender. Heat the oil in a large skillet over medium. Add the meat and brown on both sides. Mix in the garlic and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and potatoes to the pan and sauté. Add the broth, herbs, and salt and pepper. Simmer for 5 to 10 minutes and dinner is ready.
