Ingredients:1 can (about 14 oz) beef broth
1 cup chopped onion
2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices
2 medium parsnips, peeled and diced (1 1/2 cups)
8 oz baby carrots
4 meaty beef short ribs (about 2 lb)
1/4 tsp pepper
3 sprigs fresh dill
1 can (14 1/2 oz) diced tomatoes in juice, not drained
Garnish: snipped dill
Directions:
1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.
2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.
