Brad's beef braised in stout with sweet potato and parsnip medly

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To begin with this particular recipe, we have to 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:
  1. Make ready for the beef
  2. Take 3 lbs beef top shoulder roast
  3. Get 1 (10 Oz) can Campbell's french onion soup
  4. Make ready 1 (10 Oz) can Campbell's beef consummé
  5. Prepare 12 Oz dark stout beer
  6. Get McCormick's Montreal steak seasoning
  7. Take for the veggies
  8. Make ready 1⁄2 LG sweet onion, chopped
  9. Get 2 LG parsnip, peeled and chopped
  10. Take 1 lg sweet potato, peeled and chopped
  11. Make ready 1 tbs seasoned salt
  12. Make ready 1⁄2 tbs black pepper
  13. Prepare 1 1⁄2 tbs balsamic vinegar
  14. Take 1 1⁄2 tbs canola oil

This is one of the easiest. Drain potato mixture and return to pot. Brad's beef braised in stout with sweet potato and parsnip medly. Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.

Steps to make Brad's beef braised in stout with sweet potato and parsnip medly:
  1. Liberally rub McCormick's all over beef roast. Sear in a frying pan on med high heat
  2. Mix the soups and beer in a 10 X 14 baking dish
  3. 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.
  4. Mix all the ingredients for the medly in a 9x13 baking pan. Cover with foil. Poke 2 holes for steam to escape
  5. When beef starts getting tender, place in oven with it. Stir every 10 minutes. Should be done in about 30 minutes
  6. 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

Brad's beef braised in stout with sweet potato and parsnip medly. Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan. Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. For the braised beef, heat the oil in a casserole dish placed over a high heat.

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