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3 to 4 pounds beef short ribs, cut into serving-sized pieces
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ground black pepper
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1 tablespoon olive oil
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2 stalks celery, coarsely chopped (about 1 cup)
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1 large carrot, peeled and coarsely chopped (about 1/2 cup)
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1 large onion, coarsely chopped (about 1 cup)
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3 medium Italian plum tomato, chopped
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3 cloves garlic, minced
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Swanson® Beef Stock or 1 cup Swanson® Beef Broth
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1/2 cup dry red wine
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2 tablespoons balsamic vinegar
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1 teaspoon dried rosemary leaves, crushed or 1 tablespoon chopped fresh rosemary leaves
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1 bay leaf
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2 tablespoons all-purpose flour
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1/4 cup water
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