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

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Green tea is excellent for moods. You were just anticipating to read that, weren’t you? Green tea is found to be rich in an amino acid known as L-theanine. Studies show that this specific amino acid can basically stimulate brain waves. This helps raise your mental acuity while having a relaxing effect on the rest of your body. You were already aware that that green tea helps you feel better. Now you know that applies to your mood as well!

Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try several of these instead!

We hope you got insight 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 need 14 ingredients and 6 steps. Here is how you do it.

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

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