This is a nutritious and delicious 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 flavours are deep and rich.
35 people made this
vegetable oil for browning
500g (1 1/4 lb) beef topside joint, diced
1 medium onion, diced
6 plum tomatoes, chopped
4 new potatoes, quartered
1 (700g) jar passata
1 (200g) bag fresh spinach, torn into bite-size pieces
120ml (4 fl oz) red wine
3 cloves garlic, minced
handful chopped fresh oregano
1 (500g) tub Joubere Organic Beef Stock
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Heat oil in a medium frying pan over medium-high heat. Cook and stir meat until well browned on all sides, then transfer to a large stockpot.
Cook and stir onions in the same frying pan 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 stockpot with the meat.
In a separate frying pan, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. Add the potatoes to the meat, along with the passata, spinach, red wine, garlic and oregano.
Add just enough beef stock or water to cover meat and vegetables, and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour.