Spanish Daube

• 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; saute 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.

cooking spray, onion, red bell pepper, garlic, salt, thyme, spanish smoked paprika, fennel seeds, freshly ground black pepper, saffron threads, sherry, hot pepper, beef broth, frozen green peas, parsley, sherry vinegar, cornstarch, water

Taken from www.myrecipes.com/recipe/spanish-daube (may not work)