Wash meat, both ribs and neckbones; pat dry. Make a dry mix; from salt, pepper, garlic powder, and cornstarch. Put in gallon size plastic bag, place meat in and shake bag until lightly coated with mixture.
In large cast iron skillet, heat olive oil, ( don’ t overheat) brown meat on all sides; about 7 minutes; take meat out of skillet, place in 8 quart crockpot, and cover with lid. In skillet, place wiped off sliced portabellas, sliced onion, let soften 2-3 minutes; put them in along with saffron, in crockpot, with half of the water. Replace lid, cook on low setting for 6 hours. Check your stew, stir lightly; place orzo, and edamame in crock along with remaining water, cover for next 1.5-2 hours, if you can stand it.
Serve with salad, homestyle croutons, apple pie, and a beverage; you will be the last thing over the fence! |