Loved the favors and easy to make.
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.
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- Calories: 291
- Calories from fat: 28%
- Fat: 9g
- Saturated fat: 3.2g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.4g
- Protein: 36.3g
- Carbohydrate: 10.8g
- Fiber: 2.2g
- Cholesterol: 98mg
- Iron: 3.6mg
- Sodium: 561mg
- Calcium: 36mg
- 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
- 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.
- 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.
- Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.
- 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.
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