Monday, June 29, 2009
Anerio (Sonny) Cincotta's Stew
You will need:
Large heavy bottomed Pan 8-10 Qt.
Extra Virgin olive oil
Chunked Lamb or Beef
Salt and Pepper
Potatoes, Onions, Carrots and Celery
Film the bottom of the large pan with 1/8 cup of oil. Extra Virgin is not really necessary for this as much of the olive flavor will cook away with the heat.
Add meat 2-4 lbs and brown on very high heat. Best done in three batches as the meat will steam of it is in a big pile.
Add flour for thickness. Add as much as you like for a THICK OR THIN GRAVY.
Add water to about 3/4 of the pan.
Add Vegetables: Red Potatoes with skin, 3 Onions, 2 stalks of celery. I use baby carrots, a large bag usaully or two smaller bags.
Salt and pepper.
Add a small can of tomato sauce, for flavor and colour.
IT IS VERY INPORTANT TO COOK ON a very LOW FLAME SO THE STEW DOOESN'T STCK TO THE BOTTOM. Of the pan, not your bottom!
I have poured this over a plate of Linquini UMMM GOOD!
If you have the extra time, use tomato paste instead of sauce. Do this before any vegetables are added, either with the meat at the end of the browning, or remove the meat temporarily and return it later. Allow the tomato to brown on the bottom of the pan while stirring constantly till you add the liquid.
Suggested herbs. Garlic and Rosemary with lamb. A bay leaf or two and even cloves for Beef. Parsley and thyme are a good all around combo. Mint or oregano would be good with both. Lemon or lemon rind might be pleasant with parsley or oregano especially...you cannot go wrong with plenty of garlic. Sonny seems to do his plain, and I trust him to do good things.