Beef & Potato Salad with Smoky Chipotle


  • 12 ounces stew beef (preferably from the chuck), cut into 1-inch cubes
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 3 medium boiling potatoes, peeled and cut into roughly ½-inch pieces
  • 3 tablespoons cider vinegar
  • 1 small red onion, cut into ¼-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • + 2 more ingredients
    • 2-3 tablespoons finely chopped canned chipotle chile in adobo sauce (see Note)
    • 1 ripe medium avocado, cut into ¼-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. Rem...

View full recipe at SpringPad


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