Easiest Way to Prepare Perfect Brad's beef braised in stout with sweet potato and parsnip medly

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's beef braised in stout with sweet potato and parsnip medly. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we must first prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Brad's beef braised in stout with sweet potato and parsnip medly:

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

This is gonna smell and look delicious. 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.

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

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. Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil.

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