Saturday, October 01, 2011

Short Ribs Stew with Vegetables

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. 


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