The last of the Italian wedding soup pictured below. When we ate it for dinner the other night Ian said, "This reminds me of that wedding soup...the one with the matzo balls."
Here's another one-pot recipe that I put together this morning for dinner tomorrow night. I used a pressure cooker, but you could easily accomplish in a Dutch oven by adjusting the cooking time.
Short Rib Stew
3 lb. beef short ribs
4 oz. thick cut bacon, diced
1 large onion, large dice
5 carrots, thickly sliced
10 cloves garlic, chopped
2 sprigs each: parsley, thyme and rosemary
1 28 oz. can chopped tomatoes
1/2 bottle red wine
1/4 cup brandy
1/4 cup tapioca starch
In your cooking vessel, cook the bacon until fat is rendered and bacon is crisp. Remove and set aside the bacon. Working in batches, season ribs with salt and pepper and on both sides until browned. Remove and set aside. Add chopped vegetables and season with salt/pepper. Sautee until slightly browned. Deglaze pan with the brandy. When the brandy has mostly evaporated off, add the wine, tomatoes, herbs and stir well. Place ribs back into pot and bring up to pressure--cook on low pressure for 45 minutes and allow for natural release of pressure. Remove lid and check to make sure the ribs are tender. Bring pot to a simmer and sprinkle in the tapioca starch and cook until the sauce is slightly thickened. If you are using a Dutch oven, once the ribs are into the pot, bring to a boil, then lower heat and simmer with lid slightly ajar until ribs are fall off the bone tender--probably a couple of hours.
At this point I put mine in the refrigerator. I will serve tomorrow with some sort of potato.