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Quick PEI Potato and Spinach Stew

PEI Potato Recipe
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


Peel potatoes and cut in 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. PEI Potato Board

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