Hi, I am Jane. Today, I will show you a way to make brad’s beef braised in stout with sweet potato and parsnip medly recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really 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 favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Brad’s beef braised in stout with sweet potato and parsnip medly is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. 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 cook it.
The ingredients needed to make Brad’s beef braised in stout with sweet potato and parsnip medly:
- Prepare for the beef
- Make ready 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
- Prepare 12 Oz dark stout
- Get McCormick’s Montreal steak seasoning
- Prepare for the veggies
- Prepare 1/2 LG sweet onion, chopped
- Get 2 LG parsnip, peeled and chopped
- Take 1 lg sweet potato, peeled and chopped
- Prepare 1 tbs seasoned salt
- Make ready 1/2 tbs black pepper
- Get 1 1/2 tbs balsamic vinegar
- Make ready 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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