2 lb. veal for stew, cut into 1-in. pieces 3 tsp. olive oil 2 cloves garlic, crushed 1/2 tsp. salt 3 1/2 c. water 1 can (14 to 14 1/2 oz.) ready to serve beef broth 1 Tbsp. chopped fresh marjoram or 1 1/2 tsp. dried marjoram leaves,crushed 1/4 tsp. coarse grind black pepper 1/2 lb. red potatoes, cut into 1-in. cubes (approx. 1-3/4 c.) 1 1/2 c. fresh corn kernels or frozen whole kernel corn 1 small zucchini, cut lengthwise in half, then cut crosswise into 1/4-in. slices.
What to do:
1. In Dutch oven, heat 2 tsp. oil over medium heat until hot. Add veal and garlic, 1/2 at a time, and brown evenly, stirring occasionally; add remaining oil as needed. Return all veal to pan; season with salt. 2. Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 min. 3. Add potatoes and corn; continue simmering, covered, 15 min. or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 min. or until zucchini is crisp-tender.
