Photo: Lily Banse
Beef Caldo with Spinach
11 ingredients
1 hr + 1 hr
6 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
667
Calories
34g
Protein
29g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vegetable oil for browning
- 1 pound beef round, thinly sliced then cut into 1 inch pieces
- 1 medium onion, diced
- 6 roma (plum) tomatoes, chopped
- 4 new potatoes, quartered
- 2 cups tomato puree
- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
- 1/2 cup red wine
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh oregano
- 1 (14.5 ounce) can beef broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes