Toss meat with flour until evenly coated. Heat 1 tsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer meat to large bowl. Repeat with additional 1 tsp. oil and remaining meat. Add to meat in bowl. Add dressing to pan with onions and garlic; cook and stir on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in broth; cook 2 min., stirring frequently to scrape browned bits from bottom of pan. Add tomatoes and meat; stir. Cover; simmer on medium-low heat 1-1/2-hours or until meat is tender. Stir in potatoes and zucchini; simmer, covered, 30 min. or until potatoes are tender. Stir in basil; cook 1 min.