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PEI Potato And Spinach Stew | Total preparation time: 35 minutes.
Makes 4 servings. |
| | Ingredients | | 4 | medium PEI potatoes | 4 | | 1/2 cup | beef stock | 125ml | | 1 tbsp | vegetable oil | 15ml | | 1 | onion, chopped | 1 | | 2 | cloves garlic, crushed | 2 | | 1 lb | beef, round steak, sliced very thinly | 450g | | 2 tsp | basil | 10ml | | 1 tsp | lemon juice | 5ml | | 1/4 tsp | salt | 1ml | | 1/4 tsp | pepper | 1ml | | 1 | 10 oz. pkg fresh spinach coarsely chopped | 1 | | 2 tbsp | flour | 25ml | | 20 oz | can of diced tomatoes, divided | 796 ml |
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Peel potatoes and cut in ½ 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.
VARIATIONS
If pork chops are used in place of beef, substitute chicken stock for beef stock. |
| Nutrient Analysis Per Serving | | Calories | 352 kcal | | Fiber | 4.9 g | | Fat | 9.6 g | | Vitamin A | 396 RE | | Carbohydrates | 40.6 g | | Sodium | 594 mg | | Potassium | 1202 mg | | Iron | 5.33 mg | | Calcium | 121 mg | | Cholesterol | 54 mg | | Protein | 27.4 g |
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