Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream

A rich and hearty French-style stew combining tender veal, tomatoes, and potatoes in a creamy sauce infused with cinnamon. This comforting dish slowly simmers with white wine and fresh herbs for a luxurious flavor.

6 servings

2 hr 35 min

Published October 4, 2025

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Ingredients

•2 pounds 1-inch pieces trimmed boneless veal stew meat
•¼ cup all purpose flour
•3 tablespoons butter
•1 tablespoon olive oil
•2 medium onions
•2 stalks celery
•1¼ cups dry white wine
•2 cups tomato sauce
•1 cup water
•3 tablespoons fresh parsley
•2 sticks cinnamon
•1¼ pounds white-skinned potatoes
•½ cup whipping cream

Cooking Instructions

1.
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.
95 min
2.
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.
60 min

Ingredients

•2 pounds 1-inch pieces trimmed boneless veal stew meat

•¼ cup all purpose flour

•3 tablespoons butter

•1 tablespoon olive oil

•2 medium onions

•2 stalks celery

•1¼ cups dry white wine

•2 cups tomato sauce

•1 cup water

•3 tablespoons fresh parsley

•2 sticks cinnamon

•1¼ pounds white-skinned potatoes

•½ cup whipping cream

Cooking Instructions

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.

95 min

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.

60 min