2 lb beef short ribs
1 clove garlic, halved
1/4 cup all-purpose flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
2 onions, sliced
1 cup hot water
1 can (7 1/2 oz) tomato sauce
1 bay leaf
3 carrots and potatoes, peeled and quartered
1 cup cubed peeled winter squash
1 cup frozen corn kernels
1/2 cup chopped sweet green pepper
Cut ribs into pieces and trim off excess fat. Rub all surfaces of meat with cut side of garlic. In plastic bag, toss ribs with flour, paprika, salt and pepper.
Meanwhile, in large flameproof casserole, heat half of the oil over medium heat; cook onions, stirring often, for 5 minutes or until softened but not browned. Remove with slotted spoon and set aside.
Add ribs to casserole; brown in batches, adding more oil if necessary. Remove and set aside.
Add any remaining flour mixture to casserole; cook, stirring for 2 minutes. Gradually stir in water, tomato sauce and bay leaf; bring to boil. Return meat and onions to pan; cover, reduce heat and simmer for 1 1/2 hours.
Add carrots, potatoes and squash; simmer for 20 minutes or until vegetables are tender. Skim off fat, discard bay leaf.
Stir in corn and green pepper; simmer for 5 minutes. Taste and adjust seasoning.