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| Quick PEI Potato and Spinach Stew |
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| 4 | |  | | medium PEI potatoes | | | | 4 | | 1 | | | | can 20 oz (796 ml) diced tomatoes, divided | | | | 1 | | 1/2 cup | | | | beef stock | | | | 125 ml | | 1 tbsp | | | | vegetable oil | | | | 15 ml | | 1 | | | | onion, chopped | | | | 1 | | 2 | | | | garlic cloves, crushed | | | | 2 | | 1 lb | | | | beef, round steak, sliced very thinly | | | | 450 g | | 2 tsp | | | | basil | | | | 10 ml | | 1 tsp | | | | lemon juice | | | | 5 ml | | 1/4 tsp | | | | salt | | | | 1 ml | | 1/4 tsp | | | | pepper | | | | 1 ml | | 1 pkg | | | | fresh spinach 10 oz (284 g) coarsely chopped | | | | 1 | | 2 tbsp | | | | flour | | | | 25 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. Makes 4 servings. |
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