stew beef, preferably from the chuck; cut into 1-inch cubes
boiling potatoes, peeled and cut into roughly 1/2-inch pieces
red onion, cut into 1/4-inch pieces
extra-virgin olive oil
chipotle chile in adobo sauce, finely chopped canned
avocado, ripe, cut into 1/4-inch pieces
- Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.
- Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
- Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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