tangy roast beef with leek, turnip, and sweet potatoes
tangy roast beef with leek, turnip, and sweet potatoes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tangy roast beef with leek, turnip, and sweet potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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heat oil in large dutch oven or stockpot over medium high heat. Season the beef with salt and pepper. Add the roast to pan and brown all sides.

To begin with this particular recipe, we must first prepare a few ingredients. You can have tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make tangy roast beef with leek, turnip, and sweet potatoes:
  1. Take 1 leek
  2. Get 2 sweet potatoes peeled
  3. Prepare 1 turnip peeled
  4. Get 1 tbsp cider vinegar
  5. Take 1 tbsp chili powder
  6. Get 1 tsp cumin
  7. Get 1 tsp garlic powder
  8. Make ready 1 tsp onion powder
  9. Take 1/3 cup packed brown sugar
  10. Get 1 15 ounce can tomato sauce
  11. Get 2 tbsp olive oil
  12. Make ready 2 1/2 lb beef chuck or rump, boneless trimmed of fat
  13. Get 1 salt and pepper

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Beef, leeks, and mushrooms in a stew, what a great combination for a warm and comforting winter dish. This recipe uses large chunks of tender rump steak, but you can use any beef from rump to the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts.

Instructions to make tangy roast beef with leek, turnip, and sweet potatoes:
  1. heat oil in large dutch oven or stockpot over medium high heat. Season the beef with salt and pepper. Add the roast to pan and brown all sides. Using tongs remove it from pan and set aside…To same pan add leeks, sweet potatoes and turnip….( chopped of course).. and stir a few times, until veggies begin to brown….
  2. whisk remaining ingredient in medium bowl
  3. return meat to pan and add sauce
  4. bring to boil…then cover…..reduce heat to low
  5. turn roast every 20 minutes or so…until meat and veggies are tender about 1 1/4 hours
  6. let rest 15 minutes….. enjoy

Add soy sauce, sugar and salt, stir fry for another minute to mix well. In a large skillet, heat oil over medium heat. On low heat brown beef, remove and place into a casserole. Arrange rutabaga, parsnips, turnips and carrots around beef. This single sheet pan recipe doesn't need too dirty many dishes!

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