Recipe of Caldo Verde Portugues

Beef Caldo With Spinach

Berza o col verde rizada.

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 | Caldo Verde Portugues

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

Directions

Info | Caldo Verde Portugues

prep: 1 hr cook: 1 hr total: 2 hrs Servings: 6 Yield: 6 servings

TAG : Beef Caldo With Spinach

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Spinach Soup Recipes,

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Caldo Verde Portugues / A continuación ponemos aceite en una olla y añadiremos primero ajo y cebolla.

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