Beef Caldo with Spinach Recipe - Allrecipes.com
Beef Caldo with Spinach Recipe
  • READY IN 2 hr

Beef Caldo with Spinach

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 1 hr
  • READY IN 2 hrs

Footnotes

  • 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 More Reviews

Most Helpful Positive Review
Oct 23, 2004

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.

 
Most Helpful Critical Review
Jan 22, 2009

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.

 

21 Ratings

Sep 18, 2009

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

 
Aug 03, 2004

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!

 
Mar 02, 2009

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.

 
Jan 26, 2009

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.

 
Mar 09, 2008

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.

 
Apr 26, 2010

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.

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 622 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Holly B.
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