Spanish Daube

Prep Time
Cook Time
2h 15m
Ready In

"Adapted from Cooking light. I usually make it on my crock pot.Since the garlic cloves are left whole, they give a lot of flavor but does not overpower the dish at all. The garlic cloves cooked on the meat juice were wonderful, you could spread them on bread like butter. I had this dish with roasted potatoes one day and with homemade egg noodles another day. I liked it with the noodles much better. Spaetzle or ñoquis would be another great choice."

Original is 7 servings


  • Serving Size: 1 (434.6 g)
  • Calories 614.1
  • Total Fat - 37.6 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 181.7 mg
  • Sodium - 941.3 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.2 g
  • Protein - 53.3 g
  • Calcium - 77.7 mg
  • Iron - 5.6 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add beef to pan; cook 5 minutes, browning on all sides. Remove beef from pan.

Step 2

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. (or transfer to crock pot and cook for 6 hours)

Step 3

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

Step 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.


No special items needed.

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