Braised Short Ribs With Vegetables

• 4 lb. beef short ribs
• 1 1/2 lb. small onions (about 12)
• 1 1/4 lb. small new potatoes (about 10)
• 1 lb. small carrots (about 8)
• 1 c. coarsely chopped onion
• 1 clove garlic
• 4 whole black peppers
• 1 bay leaf
• 2 tsp. Worcestershire sauce
• 1/2 tsp. dried marjoram
• 1 (10 1/2 oz.) can condensed beef broth

1. Brown short ribs, coated with flour, in large skillet with oil.
2. Place vegetables in crock-pot; add short ribs.
3. Combine spices and beef broth.
4. Pour over meat.
5. Cover and cook on low low for 6 to 8 hours.
6. Remove short ribs and vegetables.
7. Turn control to high.
8. Dissolve 1/2 cup flour into small amount of water.
9. Stir into sauce and cook on high for 10 to 15 minutes, until thickened. Makes 4 to 6 servings.

beef short ribs, onions, potatoes, carrots, onion, clove garlic, black peppers, bay leaf, worcestershire sauce, marjoram, condensed beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410087 (may not work)