Beef Caldo with Spinach

Beef Caldo with Spinach

Holly B. 0

"This is a highly nutritious and wonderful Mexican soup, called a 'caldo.' It is too dense to be a soup, and is almost a stew, except the liquid hasn't been thickened. The flavors are deep and rich. I almost never use 'cubed beef' any more, unless it's truly necessary as I think these thin slices are far better. Try this caldo, and you'll see why!"

Ingredients 2 h {{adjustedServings}} servings 233 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in a medium skillet over medium-high heat. Cook and stir meat until well browned on all sides, then transfer to a large stock pot. Cook and stir onions in the same skillet in the fat remaining from the meat. When lightly browned and tender, stir in tomatoes. Continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat.
  2. In a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. Add the potatoes to the meat, along with the tomato puree, spinach, red wine, garlic, and oregano. Add just enough beef broth or water to cover meat and vegetables, and bring to a boil. Reduce heat to a simmer, cover, and cook for one hour.
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  • Note:
  • Optional vegetables cut into bite size pieces may include mushrooms, carrots, zucchini, or chayote, and may be added to the soup just before covering and simmering.
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Reviews 13

  1. 22 Ratings


This recipe wasn't my cup of tea, but the rest of the famliy gave it two big thumbs up. It does make a very hearty meal, especially on a cold rainy night. We ate it with grilled sourdough bread. I might making try it again with some more spices added, I just found the flavor to be somewhat weak compared to the way it smelled and I anticipated it tasting.


This is a good dish that needs help to be great. After reading the other reviews, I added 1 tsp. cumin and 1/2 tsp. cayanne pepper to bump up the heat. We also are low carb in our house so I used turnips instead of potato. The overall flavor was great but the meat was tough. If I make it again, I will try it in the crock pot.


I added portebella mushrooms and took out the tomato paste(only cuz I had none). Also added a grill herb mix instead of just the oregano and it turned out amazing!!!!!!! has this deep fresh earthy taste and smell