This short ribs stew taste light and heart warming. I enjoyed the variety of vegetables I added to it - carrots, onions, mushrooms, pearl onions, tomatoes, roasted peppers to give a bit of heat, sachet, and turnips from my own garden. Straining the soup produced a clearer liquid. It probably qualifies more like braised dish, but I used both methods to produced this versatile stew with clearer soup. After the second day, I added ravioli to go with it to create another dish.