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

Brad's beef braised in stout with sweet potato and parsnip medly. Brad's beef braised in stout with sweet potato and parsnip medly One of the worst storms in recent history is hitting the Pacific Northwest right now. Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste. Deglaze pan with stout, add in stock and bring to a boil.

Stout-Braised-Beef-and-Mashed-Potato-Parsnip Pie: For the Potato-Parsnip Mash. Place the potatoes and parsnips in a pot and cover with cold water. We thoughtfully select organic and non-GMO vegetables, seeds and spices to make nutrient dense combinations. 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 it.

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

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

Our foods are packed with naturally occurring vitamins, minerals and fiber to allow you to Snack with Purpose for a healthy body. Toss beef with flour and steak seasoning. Brown beef in batches; remove with a slotted spoon. In same pan, heat remaining oil over medium heat.

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

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.

Add onion, celery, parsnips and carrots; cook and stir until onion is tender. This will add some great flavor and texture to the braised beef, without over cooking the added vegetables. When the braised beef is fork tender, take it out of the pot, with the vegetables and set them aside. A delicious combination of of medium rare beef and roast veggies with Gravy. This meal is sure to be a crowd pleaser.