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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special 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 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. Using tongs remove it from pan and set aside.

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

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

Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Melt most of the butter in a large saucepan or casserole dish over a medium heat. Arrange rutabaga, parsnips, turnips and carrots around beef. Beef, leeks, and mushrooms complement each other with earthy and comforting flavors.

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

Arrange rutabaga, parsnips, turnips and carrots around beef. Beef, leeks, and mushrooms complement each other with earthy and comforting flavors. The addition of red wine helps tenderize the meat and pairs wonderfully with the beef flavor. Use a good quality wine, one that you'd drink by the glass. The stew also features carrots, but it has room for any other vegetables you'd like.

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