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Spanish Daube

Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
Yield 8 servings (serving size: about 3 ounces beef and about 1/2 cup vegetable mixture)
A daube is a classic aromatic beef braise from the South of France, but here it's crossed with Spanish flavors to offer a new twist on this comfort-food classic. Although one cup may seem like a lot of sherry, its flavors are muted once cooked, and it lends the dish a distinctively Spanish flair.

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

Nutrition Information

  • calories 291
  • caloriesfromfat 28 %
  • fat 9 g
  • satfat 3.2 g
  • monofat 3.8 g
  • polyfat 0.4 g
  • protein 36.3 g
  • carbohydrate 10.8 g
  • fiber 2.2 g
  • cholesterol 98 mg
  • iron 3.6 mg
  • sodium 561 mg
  • calcium 36 mg

How to Make It

  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.