Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers
has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any
purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights
worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek
prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Plus+ 6 Per Serving
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
Beef & Potato Salad