Wednesday, September 8, 2010

Veal and Tomato Ragout with Potatoes, Cinnamon, and Cream

Can we just pretend I posted some witty or amusing anecdote here about this recipe? It's good, it's rich, it's satisfying. I scaled back on the veal, but left everything else the same (well ground cinnamon instead of cinnamon sticks and dried parsley instead of fresh, but close enough!). I mostly went with this recipe because I was trying to use up the white wine, celery, onion, and cream that I had on hand ... I certainly wasn't disappointed!

Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream (from

2 pounds 1-inch pieces trimmed boneless veal stew meat (I went with 320g veal ragout meat ... I love Montreal, the veal selection is ridiculously good!)
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 (I used strained tomatoes that had a little basil with them)
1 cup (or more) water
3 tablespoons chopped fresh parsley (or dried if slightly desperate)
2 cinnamon sticks (or 3/4 tsp ground cinnamon)
1 1/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup whipping cream
salt and pepper to taste

1. Place veal in medium bowl. Sprinkle flour over; toss to coat. Shake off excess. Sprinkle veal with salt and pepper.
2. 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.
3. Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes.
4. Return veal to pot. Add wine and bring to boil, scraping up browned bits. Boil until liquid is reduced by half, about 3 minutes.
5. Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil.
6. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
7. 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.

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