Hello, I’m Marie. Today, I’m gonna show you how to make brad’s beef braised in stout with sweet potato and parsnip medly recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s beef braised in stout with sweet potato and parsnip medly Recipe
Brad’s beef braised in stout with sweet potato and parsnip medly is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Brad’s beef braised in stout with sweet potato and parsnip medly is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have brad’s beef braised in stout with sweet potato and parsnip medly using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad’s beef braised in stout with sweet potato and parsnip medly:
- Take for the beef
- Get 3 lbs beef top shoulder roast
- Prepare 1 (10 Oz) can Campbell’s french onion soup
- Make ready 1 (10 Oz) can Campbell’s beef consummé
- Get 12 Oz dark stout
- Make ready McCormick’s Montreal steak seasoning
- Make ready for the veggies
- Get 1/2 LG sweet onion, chopped
- Take 2 LG parsnip, peeled and chopped
- Prepare 1 lg sweet potato, peeled and chopped
- Take 1 tbs seasoned salt
- Get 1/2 tbs black pepper
- Make ready 1 1/2 tbs balsamic vinegar
- Prepare 1 1/2 tbs canola oil
Instructions to make Brad’s beef braised in stout with sweet potato and parsnip medly:
- Liberally rub McCormick’s all over beef roast. Sear in a frying pan on med high heat
- Mix the soups and in a 10 X 14 baking dish
- Place seared roast in dish. Cover with foil and bake at 325 if you have a lot of time bake at a lower temp. Flip roast every half hour. At 325 mine took about 2 1/2 hrs.
- Mix all the ingredients for the medly in a 9x13 baking pan. Cover with foil. Poke 2 holes for steam to escape
- When beef starts getting tender, place in oven with it. Stir every 10 minutes. Should be done in about 30 minutes
- Remove from oven and serve. I poured the au jus from the roast over top, but can be served in a ramekin on the side. Serve with stone ground mustard or horseradish
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