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Spanish-Style Braised Beef

Yield 6 servings (serving size: about 3 ounces beef, 3/4 cup sauce, and 2/3 cup rice)
This recipe calls for eye-of-round roast, but bottom round works, too, as long as it's at least an inch thick. The almond pesto, stirred in at the end, gives the sauce body and a rich finish. The dish makes a lot of sauce, which is great over mashed potatoes.

Ingredients

  • Almond pesto:
  • 1/3 cup slivered almonds, toasted
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon beef broth
  • 2 garlic cloves, peeled
  • 1 hard-cooked large egg yolk
  • Spice rub:
  • 2 teaspoons dried marjoram
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 (2 1/2-pound) beef eye-of-round roast
  • Remaining ingredients:
  • 1 tablespoon olive oil
  • 1 cup dry sherry
  • 2 cups thinly sliced onion
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup beef broth
  • 1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1/2-inch strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 519
  • caloriesfromfat 24 %
  • fat 14.1 g
  • satfat 3.6 g
  • monofat 6.9 g
  • polyfat 1.3 g
  • protein 50.7 g
  • carbohydrate 44.9 g
  • fiber 3.1 g
  • cholesterol 144 mg
  • iron 6.7 mg
  • sodium 818 mg
  • calcium 71 mg

How to Make It

  1. To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.

  2. Preheat oven to 350°.

  3. To prepare spice rub, combine marjoram, paprika, 1 teaspoon black pepper, and 1/4 teaspoon salt. Trim fat from beef; rub surface of beef with spice rub.

  4. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan. Add onion, tomatoes, 1 cup beef broth, and bell peppers. Cover tightly with lid. Bake at 350° for 3 hours or until meat shreds easily with a fork. Remove beef from pan. Cut beef into 2-inch pieces. Add almond pesto to pan, stirring until blended. Place pan over medium heat; cook 10 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve beef and sauce mixture over rice.