Cooking Directions

• Season the beef with salt and black pepper.  Coat the beef with the flour.Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.

Ingredients

• 5 pounds beef short rib, cut into serving-sized pieces0.666 cup all-purpose flour2 tablespoons olive oil2 large onion, cut in half and sliced (about 2 cups)2 tablespoons tomato paste3 large carrot, peeled and 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, chopped1 tablespoon chopped fresh rosemary leaves4 cups Swanson® Beef Stock1 cup dry red wine