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Before you jump to Brad's beef braised in stout with sweet potato and parsnip medly recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.
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We hope you got insight from reading it, now let’s go back to brad's beef braised in stout with sweet potato and parsnip medly recipe. You can cook brad's beef braised in stout with sweet potato and parsnip medly using 14 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Brad's beef braised in stout with sweet potato and parsnip medly:
- You need for the beef
- You need 3 lbs beef top shoulder roast
- You need 1 (10 Oz) can Campbell's french onion soup
- Use 1 (10 Oz) can Campbell's beef consummé
- Use 12 Oz dark stout beer
- Provide McCormick's Montreal steak seasoning
- Use for the veggies
- Use 1/2 LG sweet onion, chopped
- You need 2 LG parsnip, peeled and chopped
- Prepare 1 lg sweet potato, peeled and chopped
- Provide 1 tbs seasoned salt
- Provide 1/2 tbs black pepper
- Take 1 1/2 tbs balsamic vinegar
- Prepare 1 1/2 tbs canola oil
Steps 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 beer 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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