Easiest Way to Make Unto Para Caldo Gallego

Beef Caldo With Spinach

Es habitual que se sirva en los meses invernales y suele presentarse caliente generalmente en un tazón (cunca), o plato.

Recipe Summary Beef Caldo With Spinach

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!

Ingredients | Unto Para Caldo Gallego

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

½ cup red wine

3 cloves garlic, minced

2 tablespoons chopped fresh oregano

1 (14.5 ounce) can beef broth