Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2008

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Credit: Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

Recipe Summary test

Yield:
8 servings (serving size: about 3 ounces beef and about 1/2 cup vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

291 calories; calories from fat 28%; fat 9g; saturated fat 3.2g; mono fat 3.8g; poly fat 0.4g; protein 36.3g; carbohydrates 10.8g; fiber 2.2g; cholesterol 98mg; iron 3.6mg; sodium 561mg; calcium 36mg.
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