Beef Caldo With Spinach
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 medium
Onion (diced)2 cups
Tomato Puree1 cup
Red Wine3 cloves
Garlic (minced)2 tbsps
Oregano (chopped fresh)Directions:
1
Heat oil in a medium skillet over medium-high heat
2
Cook and stir meat until well browned on all sides, then transfer to a large stock pot
3
Cook and stir onions in the same skillet in the fat remaining from the meat
4
When lightly browned and tender, stir in tomatoes
5
Continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat
6
In a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally
7
Add the potatoes to the meat, along with the tomato puree, spinach, red wine, garlic, and oregano
8
Add just enough beef broth or water to cover meat and vegetables, and bring to a boil
9
Reduce heat to a simmer, cover, and cook for one hour