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Ingredients

• 5 pound beef short ribs , cut into serving-sized pieces
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 2 large onion , sliced (about 2 cups)
• 3 large carrot , cut into 2-inch pieces (about 1 1/2 cups)
• 2 stalks celery , cut into 2-inch pieces (about 1 1/2 cups)
• 4 clove garlic , chopped
• 1 tablespoon chopped fresh rosemary leaves
• 4 cup Swanson® Beef Broth
• Swanson® Beef Stock
• 1 cup dry red wine
• 2 cup Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Broth or 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 pound turnip , cut into quarters (about 1 1/2 cups)
• 1/2 pound parsnip , thickly sliced (about 1 cup)
• 1 Spanish onion , cut into quarters
• 3 clove garlic

Description

Red Wine Braised Short Ribs With Smashed Fall Vegetables - The Huffington Post

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