Spanish Daube

Name: Spanish Daube
Ingredients: Cooking spray; 3 pounds bottom round roast, trimmed; 2 cups thinly vertically sliced yellow onion; 3/4 cup thinly sliced bottled roasted red bell pepper; 4 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon Spanish smoked paprika; 1/2 teaspoon fennel seeds; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon saffron threads; 1 cup dry sherry; 1/4 teaspoon hot pepper sauce (such as Tabasco); 2 cups fat-free, less-sodium beef broth; 1 1/2 cups frozen green peas, thawed; 1/4 cup chopped fresh parsley; 1 tablespoon sherry vinegar; 1 tablespoon cornstarch; 1 tablespoon water

19 ingredients

4 steps

Ingredients

Cooking spray
3 pounds bottom round roast, trimmed
2 cups thinly vertically sliced yellow onion
3/4 cup thinly sliced bottled roasted red bell pepper
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 cup dry sherry
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 cups fat-free, less-sodium beef broth
1 1/2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon cornstarch
1 tablespoon water

Directions

1

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 5 minutes, browning on all sides. Remove beef from pan.
2

Recoat pan with cooking spray. Add onion to pan; saute 4 minutes or until tender. Add bell pepper and garlic; cook for 1 minute, stirring constantly. Add salt and next 5 ingredients (through saffron); cook 30 seconds or until fragrant, stirring constantly. Stir in sherry and hot pepper sauce, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by about half. Add beef and broth to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until beef is tender.
3

Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.
4

Add peas, parsley, and vinegar to pan; cook 5 minutes. Combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. Bring to a boil; cook 1 minute. Add sliced beef; cook 1 minute or until thoroughly heated.