Spiced beef with spinach and potatoes

For a plant-based version, simply substitute chickpeas and vegetable broth.
Recipe and photo provided by Canola Eat Well
Spiced beef with spinach and potatoes in a skillet with sliced jalapenos and spinach leaves displayed on the counter beside it.
4 servings / 2 hours 

Prep 15  min / Cook 1 hour 45  min 

Ingredients
  • 1 lb (454 g) stewing beef (cut into about 1 inch/2.5 cm cubes) or 2 cans (19 oz/540 mL) of no salt added chickpeas, drained, and rinsed
  • 1/4 tsp (1 mL) pepper
  • 1 tbsp (15 mL) canola oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 small jalapeño pepper, seeded and minced
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 2 tbsp (25 mL) lemon juice 
  • 1 bag (8 oz/227 g) spinach, washed
  • 1 1/2 cups (375 mL) sodium reduced beef broth or 2 cups (500ml) of sodium reduced vegetable broth 
  • 1 lb (454 g) potatoes (about 4 small), peeled and cubed

Directions
  1. Sprinkle beef with pepper. 
  2. In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside. 
  3. Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened.
  4. Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice.  
  5. Add spinach, stir to coat well.  Add broth; bring to a simmer. Cover and cook for about 1 hour and 15 minutes or until beef or chickpeas are tender, stirring often.
  6. In a pot of boiling water, cook potatoes for about 10 minutes, or until tender; drain well.  Add to cooked beef or chickpea mixture; cover and cook, stirring twice for about 15 minutes for flavours to absorb.
Nutritional info per serving (1 of 4)
  • Calories 380
  • Protein 37 g
  • Total fat 12 g
  • Saturated fat 3.5 g
  • Cholesterol 80 mg
  • Carbohydrates 28 g
  • Fibre 4 g
  • Sugars 3 g
  • Added sugars 0 g
  • Sodium 230 mg
  • Potassium 950 mg