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

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 saut� until brown on all sides, about 6 minutes per batch. Transfer to bowl. Add onions and celery to pot; saut� 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.

Makes 6 servings.