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, about 4

Chop onion. Heat oil in Dutch oven over medium heat. Brown meat on all sides and remove. Add onion and cook over medium heat until soft, about 2 minutes. Add stock, veal, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the marjoram. Cover and cook over low heat until tender, about 1 1/2 hours.

Cut summer squash and zucchini into chunks. Peel and chop tomatoes, saving the juice. Add squashes and tomatoes with their juice to stew, and cook 15 minutes. Taste for seasoning and add salt and pepper if needed.