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!
Optional vegetables cut into bite size pieces may include mushrooms, carrots, zucchini, or chayote, and may be added to the soup just before covering and simmering.