PEI Potato and Spinach Stew
This hearty stew promises to be a family favourite during the cold winter months. Packed with spinach, this stew is also a great source of antioxidants and vitamins.
Recipe and image courtesy PEI Potato Board.
| Servings | Prep Time |
| 4servings | 35minutes |
| Servings | Prep Time |
| 4servings | 35minutes |
Ingredients
- 4 medium PEI potatoes
- 1/2 cup beef stock
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 lb beef round steak, sliced very thinly
- 2 tsp basil
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 10 oz pkg fresh spinach coarsely chopped
- 2 tbsp flour
- 1 20 oz can diced tomatoes divided
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Peel potatoes and cut in 1/2 inch (1.5 cm) cubes.
- Place in a saucepan with the liquid from the canned tomatoes and the beef stock. Cover and bring to a boil, reduce heat to medium low and simmer (approximately 12-15 minutes) until fork tender, stirring occasionally.
- Meanwhile, in a large skillet, heat oil over medium heat. Cook and stir onion and garlic about 4 minutes.
- Add meat. Cook and stir until meat is browned.
- Add basil, the canned tomatoes, lemon juice, salt and pepper and heat through.
- Stir in cooked potatoes, liquid and the spinach. Cover and heat 4 minutes.
- Add flour by sifting it over the mixture, while stirring constantly.
- Continue to stir 3-5 minutes until stew has boiled and thickened.Total preparation time: 35 minutes.
Recipe Notes
Per Serving: Calories 352, Fibre 4.9 g, Fat 9.6 g, Sodium 594 mg
