Easy Recipe: Tasty 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 recipe has few ingredients, but is very tasty! I made it last year for the first time because we grew parsnips and had never eaten them before. Classic pot roast is revamped in this recipe for Braised Beef with Onion, Sweet Potato, and Parsnip.

This is one of the easiest. Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. 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 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. You need 1 (10 Oz) of can Campbell's beef consummé.
5. You need 12 Oz of dark stout beer.
6. You need 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. Prepare 1 of lg sweet potato, peeled and chopped.
11. It’s 1 tbs of seasoned salt.
12. It’s 1/2 tbs of black pepper.
13. You need 1 1/2 tbs of balsamic vinegar.
14. You need 1 1/2 tbs of canola oil.

Add milk mixture and mash well. Add the sweet potato, stock and orange juice. Blend to a puree or your desired consistency using as much of the cooking liquid as necessary. 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 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 9×13 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 the beef and seal on all sides until coloured. 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.