Beef Caldo with Spinach Best Family Recipes

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Beef Caldo with Spinach

"This is a rather nutritious and exquisite Mexican soup, called a 'caldo.' It is too dense to be a soup, and is sort of a stew, besides the liquid hasn't been thickened. The flavors are deep and wealthy. I nearly never use 'cubed pork' any greater, unless it is genuinely necessary as I think these skinny slices are far better. Try this caldo, and you will see why!"

Ingredients :

vegetable oil for browning
1 pound red meat round, thinly sliced then reduce into 1 inch pieces
1 medium onion, diced
6 roma (plum) tomatoes, chopped
four new potatoes, quartered
2 cups tomato puree
1 bunch clean spinach, rinsed and torn into chunk-size portions
half cup pink wine
3 cloves garlic, minced
2 tablespoons chopped sparkling oregano
1 (14.Five ounce) can red meat broth

Instructions :

Prep : 1H	Cook : 6M	Ready in : 2H

Heat oil in a medium skillet over medium-high warmth. Cook and stir meat till properly browned on all facets, then switch to a huge inventory pot. Cook and stir onions within the same skillet inside the fat remaining from the meat. When gently browned and smooth, stir in tomatoes. Continue cooking until a number of the tomato liquid has evaporated, then switch to the stock pot with the beef.
In a separate skillet, brown the potatoes in a small amount of oil over medium-excessive heat, turning from time to time. Add the potatoes to the meat, at the side of the tomato puree, spinach, pink wine, garlic, and oregano. Add simply sufficient red meat broth or water to cowl meat and greens, and produce to a boil. Reduce heat to a simmer, cover, and prepare dinner for one hour.

Notes :

Optional greens cut into chew length pieces may encompass mushrooms, carrots, zucchini, or chayote, and may be added to the soup simply earlier than covering and simmering.

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