Ingredients

• 1 cup potato
• 1/2 cup onion
• 3 garlic cloves
• 2 pounds boneless beef chuck
• 2 tablespoons canola oil
• 2/3 cup water
• 2 cups homemade or canned low-sodium Chile Colorado Sauce
• 2 whole bay leaves

Preparation

1. Peel potatoes and cut into 1/2-inch cubes. Place potatoes in a large pot with at least 10 cups of water and boil for 10 minutes to reduce potassium by 50%. Drain and set aside.
2. Mince onion and garlic.
3. Cut beef into 1/2-inch pieces. Brown beef, onion and garlic in canola oil.
4. Cover and cook over low heat for 15 to 20 minutes.
5. Add water and potatoes. Cover tightly and simmer until the meat is tender and potatoes are soft but not mushy.
6. Add 2 cups of Red Chile Colorado and bay leaves.
7. Bring to a boil and reduce to simmer for 10 minutes.
8. Remove bay leaves before serving.

Helpful hints

• For homemade red chili sauce see the Chile Colorado Sauce recipe on DaVita.com. If using ready-made sauce, select the lowest sodium brand.
• If you are on a low potassium diet, do not skip the boiling process for potatoes. This is necessary to reduce potassium.
• An alternative method is to pre-boiled potatoes: peel, cube and soak potatoes in a large amount of water for 2 to 4 hours. The amount of water should be at least five times that of the potatoes.
• 1-1/2 teaspoons onion powder and 1/2 teaspoon garlic powder can be substituted for fresh onion and garlic.
• If you are on a low protein diet, adjust the portion to match your meal plan or ask your dietitian for guidance.