Hi, I’m Elise. Today, I’m gonna show you how to make brad’s beef braised in stout with sweet potato and parsnip medly recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to 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
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To begin with this recipe, we have to prepare a few components. 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 cook it.
The ingredients needed to make Brad’s beef braised in stout with sweet potato and parsnip medly:
- Get for the beef
- Take 3 lbs beef top shoulder roast
- Make ready 1 (10 Oz) can Campbell’s french onion soup
- Take 1 (10 Oz) can Campbell’s beef consummé
- Take 12 Oz dark stout
- Take McCormick’s Montreal steak seasoning
- Take for the veggies
- Prepare 1/2 LG sweet onion, chopped
- Get 2 LG parsnip, peeled and chopped
- Prepare 1 lg sweet potato, peeled and chopped
- Get 1 tbs seasoned salt
- Make ready 1/2 tbs black pepper
- Take 1 1/2 tbs balsamic vinegar
- Take 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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