Spanish Daube

Ingredients

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

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add beef to pan; cook 5 minutes, browning on all sides.
3. Remove beef from pan.
4. Recoat pan with cooking spray.
5. Add onion to pan; saut 4 minutes or until tender.
6. Add bell pepper and garlic; cook for 1 minute, stirring constantly.
7. 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.
8. Add beef and broth to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until beef is tender.
9. Remove beef from pan; cool slightly.
10. Cut beef across grain into thin slices; cover and keep warm.
11. Add peas, parsley, and vinegar to pan; cook 5 minutes.
12. Combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. Bring to a boil; cook 1 minute.
13. Add sliced beef; cook 1 minute or until thoroughly heated.