Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's beef braised in stout with sweet potato and parsnip medly. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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To begin with this particular recipe, we must first prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Brad's beef braised in stout with sweet potato and parsnip medly:
- Make ready for the beef
- Get 3 lbs beef top shoulder roast
- Get 1 (10 Oz) can Campbell's french onion soup
- Prepare 1 (10 Oz) can Campbell's beef consummé
- Get 12 Oz dark stout beer
- Take McCormick's Montreal steak seasoning
- Make ready for the veggies
- Make ready 1/2 LG sweet onion, chopped
- Take 2 LG parsnip, peeled and chopped
- Make ready 1 lg sweet potato, peeled and chopped
- Take 1 tbs seasoned salt
- Get 1/2 tbs black pepper
- Get 1 1/2 tbs balsamic vinegar
- Prepare 1 1/2 tbs canola oil
Head to the diet generator and enter the number of calories you want. This beef pot roast is slow-braised to perfection with a red wine broth and vegetables. It's a tender and delicious pot roast that's special enough for a Sunday dinner. The best cut of beef for pot roast is a chuck roast or chuck arm, but a bottom round, beef brisket (not corned), or rump roast are good choices as well.
Steps to make Brad's beef braised in stout with sweet potato and parsnip medly:
- 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
We thoughtfully select organic and non-GMO vegetables, seeds and spices to make nutrient dense combinations. Our foods are packed with naturally occurring vitamins, minerals and fiber to allow you to Snack with Purpose for a healthy body. Cool the beef to room temperature and divide among freezer containers or bags. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste.
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