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Potatoes : Recipes

PEI Potato And Spinach Stew

Nutritional Information

Nutrient Analysis Per Serving

Calories352 kcal
Fiber4.9 g
Fat 9.6 g
Vitamin A 396 RE
Carbohydrates40.6 g
Sodium594 mg
Potassium1202 mg
Iron 5.33 mg
Calcium121 mg
Cholesterol54 mg
Protein27.4 g

Total preparation time: 35 minutes.
Makes 4 servings.


4medium PEI potatoes 4
1/2 cupbeef stock125ml
1 tbspvegetable oil15ml
1onion, chopped 1
2cloves garlic, crushed2
1 lbbeef, round steak, sliced very thinly450g
2 tspbasil 10ml
1 tsplemon juice5ml
1/4 tspsalt 1ml
1/4 tsppepper1ml
110 oz. pkg fresh spinach coarsely chopped1
2 tbspflour 25ml
20 ozcan of diced tomatoes, divided796 ml

Try it with these Keenan Potato Products!


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.

If pork chops are used in place of beef, substitute chicken stock for beef stock.

This potato recipe is brought to you courtesy of: PEI Potato Board