12 ounces stew beef, cut into 1-inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into
roughly 1/2-inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned
chipotle chile in adobo sauce
1 ripe medium avocado, 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.
Makes 6 Servings (3/4 Cup Per Serving)
Nutritional Info Per Serving: 245 calories; 15 g fat; 24 mg cholesterol; 15 g carbs; 13 g protein; 4 g fiber; 429 mg sodium