2 tbsp. oil
1 onion
2 lbs. veal stew meat
1/2 c. chicken stock
Salt & 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. 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 squash and zucchini into chunks. Peel and chop tomatoes, saving juice. Add zucchini, squash and tomatoes with juice to stew and cook 15 minutes. Taste for seasoning, add salt and pepper if needed.