Spanish-Style Braised Beef

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.

Yield: 6 servings (serving size: about 3 ounces beef, 3/4 cup sauce, and 2/3 cup rice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 519
  • Calories from fat: 24%
  • Fat: 14.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 50.7g
  • Carbohydrate: 44.9g
  • Fiber: 3.1g
  • Cholesterol: 144mg
  • Iron: 6.7mg
  • Sodium: 818mg
  • Calcium: 71mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spanish-Style Braised Beef Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy