1 onion
2 tbsp. oil
2 lbs. veal stew meat
1/2 c. chicken stock
Salt and pepper
3/4 tsp. dried marjoram
1 yellow summer squash
1 zucchini
2 lbs. fresh tomatoes

Chop onion. Heat oil in Dutch oven over medium-high heat. Brown meat on all sides and remove. Add onion and cook over medium-low heat until soft, about 2 minutes. Add stock, veal, 1 1/2 teaspoon salt, 1/4 teaspoon pepper and the marjoram. Cook covered over low heat until tender, about 1 1/2 hours. Peel and chop tomatoes, saving juice. Add squash and tomatoes with their juice to stew, and cook 15 minutes. Season to taste.

Serves 6.