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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, brad's beef braised in stout with sweet potato and parsnip medly. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to first 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 cook that.

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

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