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#Spanish daube

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.

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

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

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

Serve over rice, rice pilaf, or pasta.

Mark Scarbrough, Cooking Light, JANUARY 2008 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1696617