Name: Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream
Yield: Makes 6 servings
Ingredients: 2 pounds 1-inch pieces trimmed boneless veal stew meat; 1/4 cup all purpose flour; 3 tablespoons butter; 1 tablespoon olive oil; 2 medium onions, finely chopped; 2 celery stalks, finely chopped; 1 1/4 cups dry white wine; 2 cups tomato sauce; 1 cup (or more) water; 3 tablespoons chopped fresh parsley; 2 cinnamon sticks; 1 1/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces; 1/2 cup whipping cream

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Veal and Tomato Ragoût with Potatoes, Cinnamon, and CreamMark Thomas

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