Ingredients

• 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® Beef Broth (regular, Lower Sodium or Certified Organic)
• 1 cup dry red wine
• 1 3/4 cups Swanson® 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