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Ingredients

5 pounds beef short ribs, cut into serving-sized pieces

1/3 cup all-purpose flour

1 tablespoon 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 tablespoon chopped fresh rosemary leaves

4 cups Swanson® Beef Broth or Swanson® Beef Stock

1 cup dry red wine

2 cups 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 turnips, cut into quarters (about 1 1/2 cups)

1/2 pound parsnips, 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 sauce Until The Meat Nearly Falls Off The Bone, And Is Served With A Smashing Combination Of Mixed Fall Vegetables.

Campbells Kitchen