Spanish Daube

Spanish Daube
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • ¾ cup thinly sliced bottled roasted red bell pepper
  • ¾ cup thinly sliced bottled roasted red bell pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • + 69 more ingredients
    • ½ teaspoon Spanish smoked paprika
    • ¼ teaspoon saffron threads
    • ¼ cup chopped fresh parsley
    • Cooking spray
    • 2 cups fat-free, less-sodium beef broth
    • 1 tablespoon water
    • 1 tablespoon cornstarch
    • 1 cup dry sherry
    • 1 teaspoon salt
    • Cooking spray
    • 2 cups thinly vertically sliced yellow onion
    • 1 ½ cups frozen green peas, thawed
    • 1 teaspoon salt
    • 1 teaspoon dried thyme
    • 2 cups thinly vertically sliced yellow onion
    • ½ teaspoon Spanish smoked paprika
    • ¼ teaspoon saffron threads
    • ¼ cup chopped fresh parsley
    • Cooking spray
    • 2 cups fat-free, less-sodium beef broth
    • 1 tablespoon water
    • 1 tablespoon cornstarch
    • 1 cup dry sherry
    • 1 teaspoon salt
    • Cooking spray
    • 2 cups thinly vertically sliced yellow onion
    • 1 ½ cups frozen green peas, thawed
    • 1 teaspoon dried thyme
    • ½ teaspoon freshly ground black pepper
    • 2 cups thinly vertically sliced yellow onion
    • ½ teaspoon fennel seeds
    • ½ teaspoon freshly ground black pepper
    • 1 cup dry sherry
    • ½ teaspoon fennel seeds
    • ¼ cup chopped fresh parsley
    • 1 cup dry sherry
    • 1 tablespoon water
    • ¼ teaspoon hot pepper sauce (such as Tabasco)
    • ¼ cup chopped fresh parsley
    • 2 cups fat-free, less-sodium beef broth
    • 1 tablespoon water
    • 3 pounds bottom round roast, trimmed
    • ¼ teaspoon hot pepper sauce (such as Tabasco)
    • 3 pounds bottom round roast, trimmed
    • 2 cups fat-free, less-sodium beef broth
    • 3 pounds bottom round roast, trimmed
    • 3 pounds bottom round roast, trimmed
    • ¾ cup thinly sliced bottled roasted red bell pepper
    • 1 ½ cups frozen green peas, thawed
    • 1 tablespoon sherry vinegar
    • 1 tablespoon cornstarch
    • ¼ teaspoon hot pepper sauce (such as Tabasco)
    • 4 garlic cloves, minced
    • ½ teaspoon Spanish smoked paprika
    • ½ teaspoon fennel seeds
    • 4 garlic cloves, minced
    • ¼ teaspoon saffron threads
    • 1 tablespoon sherry vinegar
    • ¾ cup thinly sliced bottled roasted red bell pepper
    • 1 ½ cups frozen green peas, thawed
    • 1 tablespoon sherry vinegar
    • 1 tablespoon cornstarch
    • ¼ teaspoon hot pepper sauce (such as Tabasco)
    • 4 garlic cloves, minced
    • ½ teaspoon Spanish smoked paprika
    • ½ teaspoon fennel seeds
    • 4 garlic cloves, minced
    • ¼ teaspoon saffron threads
    • 1 tablespoon sherry vinegar

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 const...

View full recipe at My Recipes

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