Ingredients
- 3 pounds beef bottom round (boneless roast trimmed)
- 4 tablespoons oil (olive oil)
- 2 cups yellow onions, sliced (thinly vertically sliced)
- 3/4 cup roasted red pepper, thinly sliced (bottled)
- 8 garlic cloves, whole
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika (smoked, Spanish)
- 1/2 teaspoon fennel seed
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon saffron thread
- 1 cup dry sherry
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 2 cups beef broth
- 1 1/2 cups frozen green peas (thawed)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon sherry wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
How to Make
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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.
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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)
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Step 3: Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.
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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.
We hope you enjoy this recipe!
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