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!"


2 h servings 233 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • 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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  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....

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 use...

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 eart...

Wonderful recipe! My husband has eaten two bowls - - - so far! He's on a low cholesterol diet, and this recipe is perfect for that. I added a dash of jalepeno salt for zest. Sure hope there'...

This is really good!! I read the reviews and decided to try adding some fresh cilantro to spice it up. The cilantro gave it the perfect taste. I will certainly make this again.

Very good. Instead of the potatoes I substituted with butter beans for the protein content (and I discovered that I was out of potatoes). It turned out delicious and lower in carbs. I also use...

The meat was tough not tender and bland no seasoning , salt and no flavor. The "soup" was more like eating a bowl of tomato sauce. The onions and garlic were barely existent. The red wine did n...

This wa a great base recipe, my husband raved about it and commented that we could add different spices to change the mixture i.e. add curry powder and serve with naan. I served this with the Li...

This is a fantastic stew. I made it for a group of eight people (ranging in age from 6 to adult), and everyone found someting to like about it. I added big chunks of fried carrots (using the sam...