This recipe is from the January issue of Cooking Light. I omitted the saffron...mainly because it's $16 for a tiny bottle. I tossed in a little cayenne pepper instead. I really liked how this turned out! The meat was very tender and the gravy/sauce was pretty flavorful. I served it with skin-on mashed potatoes.
3 pounds bottom round roast, trimmed
2 cups thinly vertically sliced yellow onion
3/4 cup thinly sliced bottled roasted red bell pepper (I used fresh)
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 (omitted)
1 cup of 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 (I used canned)
1/4 cup chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon cornstarch
1 tablespoon water
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.
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.
Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.
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.