Put dinner in a crockpot in the morning, go about your day, and come home to the rich scent of stew cooking. This is a good example of why it’s smart to keep Round ingredients in your pantry at all times.
Tonight, my Round dinner is already in the crockpot. I call it What’s in the Pantry Short Rib Round Stew.
This one pot Round dish will be ready in 8 hours – just in time for dinner.
Here’s what’s in the stew, along with a nugget of Round information about each ingredient.
8 short ribs (from a Round cow – my apologies to vegetarians who can substitute the beef with mushrooms and soy)
1 heaping handful of baby carrots (can be sliced into circles)
1 whole white onion sliced into rings (very Round)
1 small diced granny smith apple (very Round)
1 diced fresh poblano chile pepper (can be sliced into circles)
2 cups beef broth (from a Round cow – again my apologies to vegetarians who can substitute this broth with vegetarian broth)
1/2 bottle of Merlot (from Round grapes)
4 springs of fresh organic thyme (extra Round)
2 small bay leaves (extra Round)
2 pinches of salt & pepper (extra Round)
Round Stew Update
The short rib meat fell off the bone and all the ingredients melded into a delicious and savory flavor that paired perfectly with a glass of wine from the remaining half bottle of Merlot. My other half, the man about the house, added a dollop of sour cream on top, dipped fresh French bread into the sauce and licked his bowl clean.
Make this dish on a cold and rainy morning, so that when you get home all you have to do is serve it up, pour a glass of wine, tear off a small piece of bread from a French baguette and enjoy it by a fire, around the dinner table with your family or sitting in front of your television watching Chopped, Iron Chef , American Idol, Obama giving an eloquent speeech, or any other of your favorite shows.