Red Wine Beef and Potato Salad
A savory arugula salad with a mustard and dill dressing.
Servings: 4 bowls
Calories: 700kcal
Cost: $35
Equipment
- slow cooker
- large sheet pan
- sharp knife
- Mixing bowls
Ingredients
Red wine beef
- 1½ lbs lean beef cubed
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic peeled & chopped
- 1 yellow onion peeled & roughly chopped
- 1 tsp dried thyme
- ½ cup dry red wine like Cabernet Sauvignon or Pinot Noir
Potato Salad
- 1 lb red & yellow fingerling potatoes halved or quartered
- 3 tbsp mayonnaise
- 2 tbsp dijon mustard
- Juice of ½ a lemon
- ¼ cup fresh dill chopped
- 1 tbsp olive oil
- pinch of salt
For the salad assembly
- 1 large bag of arugula
- 2 tbsp olive oil optional
- 2 tbsp dijon mustard optional
- 2 tbsp balsamic vinegar optional
- leftover dill
Instructions
Prepare the red wine beef
- In a slow cooker, add in the beef, garlic, salt, pepper, thyme, onions and red wine. Give it a gentle mix and cover. Cook on high for 4 hours. Stir occasionally if you can.
Make the potato salad
- Preheat the oven to 400°F. Place the quartered potatoes on a baking sheet and drizzle with olive oil, salt and pepper. Use your hands to distribute the seasoning thoroughly. Spread the potatoes on the sheet so that they are not on top of one another.
- Bake in the oven for 20-25 minutes or until they are slightly crispy. Flip the potatoes half way through roasting. Let cool.
- In the meantime, add the dill, mayonnaise, mustard and lemon juice to a bowl and mix together. Add the potatoes and coat thoroughly.
Assemble the salad
- In a small bowl, mix together the olive oil, dijon, balsamic and salt for extra salad dressing if you want.
- Fill a bowl will arugula and spoon over the beef and onions. Be sure to get some of the extra red wine sauce on there!
- Add the potato salad and top with extra dill. Serve warm with additional salad dressing if needed!