Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
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.

How to Make It

Step 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.

Step 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.

Step 3

Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.

Step 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.

Ratings & Reviews

Mhiggins4's Review

January 06, 2013
Loved the favors and easy to make.

ChefAmandaLynn's Review

February 22, 2011
Made the recipe exactly as written and it was a disaster. The meat was tough and flavorless. However the next day I let it sit in the slow cooker for 4 hours on low and was able to rescue it. I actuallly loved the flavors and the meet was very tender, I just dont think 2 hours was enough of a braising time for a big chunck of meat like that.

Cokie63's Review

January 04, 2011
I made this for my family tonight and it was a Hit! I did omit the saffron, firstly b/c they don't sell it at the superstore and secondly b/c it's $$$$. Anyway, it tasted just fine to me and my diners. I served it with mashed potatoes. I agree with the other comment about the cooking time being somewhat long. Mine came out a bit overdone, but tender and tasty nonetheless. I'm adding this one to my files!

MsMurphy's Review

February 09, 2009
I made this recipe in my crock pot. It is fantastic!! Very flavourful. Served over pappardelle.