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

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. Cut beef across grain into slices. Meanwhile, bring milk, butter, and Drain potato mixture and return to pot.

Use your slow-cooker to develop sweet and savory flavors in this Moroccan Beef Stew. It's the perfect blend of adventure and comfort. Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. 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.

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

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

The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed. Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish. This was a nice recipe for fall. I used turnips rather than parsnips, omitted the allspice, and added a sliced apple before putting it in the oven.

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.

Cover, transfer to oven and cook until Serve the following simple sides with roast chicken or pork. They would also be delicious with ham or even steaks. 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. Stir in the lemon juice, garlic, tarragon and potatoes.