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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tangy roast beef with leek, turnip, and sweet potatoes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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.

tangy roast beef with leek, turnip, and sweet potatoes is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. tangy roast beef with leek, turnip, and sweet potatoes is something which I have loved my whole life.

To begin with this particular recipe, we must 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 can achieve that.

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

Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. 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.

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

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. Arrange rutabaga, parsnips, turnips and carrots around beef. On low heat brown beef, remove and place into a casserole. And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!!

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