Beef caldo with spinach

    Beef caldo with spinach

    (33)
    121saves
    2hr


    33 people made this

    About this recipe: 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.

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (30)

    0

    Very easy to prepare - once I had browned the meat and onions, I combined all the ingredients and cooked in slow cooker. It was just too tomato-ey for me  -  20 Jan 2013

    by
    15

    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.  -  23 Oct 2004  (Review from Allrecipes US | Canada)

    by
    14

    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.  -  22 Jan 2009  (Review from Allrecipes US | Canada)

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