1 14 1/2 ounce can beef broth
1 cup chopped onion
2 small sweet potatoes, peeled, halved lengthwise, cut crosswise in 1/2 inch thick slices
2 medium parsnips, peeled and diced
8 ounces fresh baby carrots
4 meaty beef short ribs, about 2 pounds
1/4 teaspoon pepper
3 sprigs fresh dill
1 14 1/2 ounce can diced tomatoes in juice, not drained
garnish: snipped dill
Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3 quart or larger slow cooker. Top with short ribs, sprinkle with pepper, top with dill then the tomatoes. Cover and cook on low 7 to 9 hours or until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill. Serves 4.
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