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

Brad's beef braised in stout with sweet potato and parsnip medly. This was my comfort food to ride it out. Brad's beef braised in stout with sweet potato and parsnip medly. Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.

For the braised beef, heat the oil in a casserole dish placed over a high heat. Brad's beef braised in stout with sweet potato and parsnip medly Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's beef braised in stout with sweet potato and parsnip medly. 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.

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

1. Prepare of for the beef.
2. It's of beef top shoulder roast.
3. It's of can Campbell's french onion soup.
4. You need of can Campbell's beef consummé.
5. Prepare of dark stout beer.
6. Prepare of McCormick's Montreal steak seasoning.
7. You need of for the veggies.
8. You need of LG sweet onion, chopped.
9. It's of LG parsnip, peeled and chopped.
10. Prepare of lg sweet potato, peeled and chopped.
11. You need of seasoned salt.
12. It's of black pepper.
13. You need of balsamic vinegar.
14. Prepare of canola oil.

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

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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