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2 lb 1-inch (2.5cm)
pieces trimmed Boneless Veal Stew meat (900g)
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¼ cup all purpose
flour 60ml
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3 tablespoons butter
45ml
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1 tablespoon olive
oil 15ml
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2 medium onions,
finely chopped
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2 celery stalks,
finely chopped
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1¼ cups dry white
wine 300ml
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2 cups tomato sauce
500ml
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1 cup (or more)
water 250ml
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3 tablespoons
chopped fresh 45ml parsley
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2 cinnamon sticks
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1¼ pounds (560g)
white-skinned potatoes, peeled, cut into ½ inch (1.3cm) pieces
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½ cup whipping cream
125ml
Place veal in medium bowl.
Sprinkle flour over; toss to coat. Shake off excess.
Sprinkle veal with salt and pepper.
Melt butter with oil in heavy large pot
over high heat.
Working in batches, add veal and sauté until brown on all sides,
about 6 minutes per batch. Transfer to bowl.
Add onions and celery to pot; sauté until vegetables begin to
soften, about 5 minutes.
Return veal to pot. Add wine and
bring to boil, scraping up browned bits. Boil until liquid is
reduced by half, about 3 minutes. Stir in tomato sauce, 1 cup
water, parsley, and cinnamon sticks; bring to boil.
Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring
occasionally. Stir potatoes and cream into stew; season with
salt and pepper. Cover; simmer until veal and potatoes are
very tender, stirring often and thinning with more water if
necessary, about 1 hour.
Discard cinnamon sticks and serve.
