Spanish Daube

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs boneless bottom round roast, trimmed
• 2 cups yellow onions, thinly vertically sliced
• 3/4 cup roasted red pepper, thinly sliced (bottled)
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (spanish)
• 1/2 teaspoon fennel seed
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon saffron thread
• 1 cup dry sherry
• 1/4 teaspoon hot pepper sauce (such as tabasco)
• 2 cups beef broth
• 1 1/2 cups frozen green peas, thawed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon sherry wine vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• 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; sauté 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.