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