Easiest Way to Make Perfect Brad's beef braised in stout with sweet potato and parsnip medly

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

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Tomatoes are another superfood with antioxidant qualities because of a compound known as lycopene. Spinach can also be another first-class food as it contains a lot of iron and folate, and that is a B vitamin. Lutein, a nutrient obtained in spinach is essential for visual strength as we grow older.

So with their nutritional value and antioxidant qualities it is definitely a good suggestion to start out introducing some superfoods into your day to day eating habits.

We hope you got benefit from reading it, now let’s go back to brad's beef braised in stout with sweet potato and parsnip medly recipe. To cook brad's beef braised in stout with sweet potato and parsnip medly you only need 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Brad's beef braised in stout with sweet potato and parsnip medly:

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

Steps to make Brad's beef braised in stout with sweet potato and parsnip medly:

  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.

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