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.
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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
20 oz can of diced tomatoes, divided
Materials
Variations: If pork chops are used in place of beef, substitute chicken stock for beef stock.
Directions
- 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.
Makes 4 servings. Total preparation time: 35 minutes.
Nutritional information
Per Serving: Calories 352, Fibre 4.9 g, Fat 9.6 g, Sodium 594 mg
