Ingredients
- 5 lb. beef short ribs, cut into serving-sized pieces
- 1/3 cup all-purpose flour
- 1 tbsp. olive oil
- 2 large onions, sliced (about 2 cups)
- 3 large carrots, cut into 2-inch pieces (about 1 1/2 cups)
- 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
- 4 cloves garlic, chopped
- 1 tbsp. chopped fresh rosemary leaves
- 4 cups Swanson® Beef Stock
- 1 cup dry red wine
- 2 cups Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Stock
- 1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
- 1 medium sweet potato, diced (about 2 cups)
- 1/2 lb. turnip, cut into quarters (about 1 1/2 cups)
- 1/2 lb. parsnip, thickly sliced (about 1 cup)
- 1 Spanish onion, cut into quarters
- 3 cloves garlic
Description
Short Ribs, Aromatic Vegetables And Herbs Braise In Wine-infused Stock Until The Meat Nearly Falls Off The Bone, And Is Served With A Smashing Combination Of Mixed Fall Vegetables.
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter