Beef Caldo with Spinach11 Reviews
- Prep: 1 hr
- Cook: 1 hr
- Ready In: 2 hr
“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!” - by Holly B.
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 233 cal
- 7.3 g
- 25.7 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 turn..." See moreips 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. "
"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 mig..." See moreht 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."
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