Best Beef Caldo With Spinach Recipes

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CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)



Caldo De Res (A Mexican Beef -Vegetable Soup) image

If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!

Provided by Witch Doctor

Categories     Chowders

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs beef shank, bone-in
1 medium white onion, finely diced
1 cup chopped onion, for garnish
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock
12 ounces stewed tomatoes
4 ears corn
4 baking potatoes, unpeeled
2 chayotes (may substitute zucchini)
6 carrots
1/4 cup chopped cilantro, plus extra for garnish
water
1 head cabbage
1 limes or 1 lemon, cut into wedges
corn tortilla, for garnish
sliced jalapeno, for garnish

Steps:

  • Chop the beef shank into large chunks, keeping some attached to the bone.
  • Sauté the beef chunks with the chopped onions, salt, and pepper.
  • After the beef is browned, add the beef stock and the stewed tomatoes.
  • Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
  • Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
  • Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
  • Add the vegetables to the soup.
  • Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
  • Reduce the heat to medium and simmer for 20 minutes.
  • Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
  • Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
  • Serve, making sure each bowl contains chunks of all the vegetables.
  • Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
  • Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.

Nutrition Facts : Calories 701.9, Fat 11.7, SaturatedFat 3.5, Cholesterol 88.5, Sodium 2522.7, Carbohydrate 93.6, Fiber 18.2, Sugar 26.2, Protein 63.4

BEEF SOUP (CALDO DE RES)



Beef Soup (Caldo de Res) image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

One 2-pound bone-in beef chuck, cut into 1-inch cubes
4 cloves garlic
1/2 medium white onion
Pinch salt
2 carrots, cut into 1-inch rounds
1 celery stick, cut into 2-inch pieces
1 chayote squash, cut in 2-inch strips
1 corn on the cob, halved
1 zucchini, cut into 2-inch chunks
1/2 head cabbage, quartered
Lime wedges, for serving
Hot sauce, for serving
Corn tortillas, warmed, for serving

Steps:

  • Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

CALDO DE RES (BEEF SOUP)



Caldo De Res (Beef Soup) image

This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.

Provided by Alex Trejo

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

Yield 4

Number Of Ingredients 11

1 pound beef shank
1 tomato, quartered
2 potatoes, cubed
1 onion, chopped
3 carrots, chopped
½ medium head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro
1 tablespoon salt
¼ teaspoon ground cumin
2 fluid ounces fresh lime juice

Steps:

  • In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
  • Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 36.5 g, Cholesterol 49.9 mg, Fat 11.7 g, Fiber 7.7 g, Protein 28.3 g, SaturatedFat 4.4 g, Sodium 1880.6 mg, Sugar 9.3 g

ONE-POT SPINACH BEEF SOUP



One-Pot Spinach Beef Soup image

My idea of a winning weeknight meal is this beefy soup that simmers in one big pot. Grate some Parmesan and pass the crackers. -Julie Davis, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound ground beef
3 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 cups uncooked bow tie pasta
4 cups fresh spinach, coarsely chopped
Grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes., Stir in spinach until wilted. Sprinkle servings with cheese.

Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 909mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein.

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