Recipe by Holly B.
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil for browning
beef round, thinly sliced then cut into 1 inch pieces
medium onion, diced
roma (plum) tomatoes, chopped
new potatoes, quartered
fresh spinach, rinsed and torn into bite-size pieces
chopped fresh oregano
1 (14.5 ounce) can
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
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's enough left to freeze!
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 used beef bouillon instead of broth which added more salt and flavor.
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 nothing for the flavor.
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.
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 Light Oat bread from this site to mop up all of the stew.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Caldo with Spinach
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a classic San Francisco ground beef and spinach scramble.
So comforting, it warms you from the inside out.
See how to make authentic South Vietnamese-style Pho noodle soup.