Red Wine Braised Short Ribs With Smashed Fall Vegetables

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1 cup dry red wine

1 medium sweet potato, diced

1/2 pound parsnips, thickly sliced

3 large carrots, cut into 2 inch pieces

4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)

1 tablespoon chopped fresh rosemary leaves

1 Spanish onion, cut into quarters

1 3/4 cups Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)

1 large Spanish onion, sliced

1 small butternut squash, peeled and cut into 1-inch pieces

2 cloves garlic, chopped

2 stalks celery, cut into 2 inch pieces

1 tablespoon olive oil

5 pounds beef short ribs

2 cloves garlic

1/3 cup all-purpose flour

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