Brad's beef braised in stout with sweet potato and parsnip medly. Classic pot roast is revamped in this recipe for Braised Beef with Onion, Sweet Potato, and Parsnip. Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture.

I made it last year for the first time because we grew parsnips and had never eaten them before. For the braised beef, heat the oil in a casserole dish placed over a high heat. Add the beef and seal on all sides until coloured. 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 achieve that.

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

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

Stir in the lemon juice, garlic, tarragon and potatoes. Combine together with the soda bread pieces and set aside. Divide the oyster bread and potatoes between four wramed. Beef shin really shines here cooked slowly with plenty of aromatics.

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

Liberally rub McCormick's all over beef roast. Sear in a frying pan on med high heat.
Mix the soups and beer 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.

Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk. Parsnips are a root vegetable that look like white carrots, with sweet flavor and hearty texture. The vegetable can also be fried or baked as an alternative to potato fries and potato chips. So they work well in stews with strong flavors.