It was. I don’t know where they got “short ribs” in the description. There were no bones in this stew — just lots of beef, potatoes, turnips, carrots, and peas.
The best part is that the crust was stretched over the top of this generous-sized baking crock with no crust on the bottom, or down the sides. So none of the crust was soggy, and you could tear off pieces and dip it in the juice.
Mmmmmmm-good. Perfect for a winter evening when the snow is falling outside.
sounds yummy. i do not like stew, but i do like pot pie, so maybe the crust would make this something i would eat.