5 pounds beef short ribs
1/3 cup all-purpose flour
1 tablespoon olive oil
1 large Spanish onion, sliced
3 large carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Swanson(r) Beef Broth (regular, Lower Sodium or Certified Organic)
1 cup dry red wine
1 3/4 cups Swanson(r) Vegetable Broth or Chicken Broth (regular or Certified Organic)
1 small butternut squash, peeled and cut into 1-inch pieces
1 medium sweet potato, diced
1/2 pound turnips, cut into quarters
1/2 pound parsnips, thickly sliced
1 Spanish onion, cut into quarters
2 cloves garlic
Coat the ribs with the flour and seasonings as desired.
Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs with a slotted spoon and set them aside.
Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.