There’s something almost magical about a pot of soup simmering on the stove, filling the whole house with the kind of aroma that feels like a warm hug. For me, that feeling is tied to a specific memory: my abuelita’s kitchen on a rainy Sunday afternoon, the steam fogging up the windows as she stirred a giant pot of Caldo de Res. That rich, savory scent of beef and vegetables bubbling away promised comfort, nourishment, and a meal that brought everyone to the table. It’s a tradition I’ve carried into my own home, and today, I’m sharing my go-to Mexican Beef Soup Caldo de Res Recipe so you can experience that same soul-warming comfort.
This isn’t just any soup; it’s a bowl of pure nostalgia and nourishment. A traditional Mexican beef soup, Caldo de Res is a hearty, vegetable-packed meal in a bowl, featuring tender beef shank, corn on the cob, cabbage, and potatoes in a deeply flavorful broth. It’s the kind of meal that satisfies deeply, perfect for chilly evenings, family gatherings, or whenever you need a reliable dose of comfort food. Whether you’re new to Mexican cooking or looking to perfect your technique, this authentic recipe walks you through each easy step.
Table of Contents
Mexican Beef Soup Caldo de Res Recipe Ingredients
This Mexican Beef Soup Caldo de Res Recipe builds its incredible flavor from a mix of fresh vegetables, aromatic spices, and a well-chosen cut of beef. Here’s what you’ll need:
- 2 lbs beef shank (or beef stew meat), bone-in for richer broth
- 1 large white onion, quartered
- 4 cloves garlic, minced
- 2 large tomatoes, diced
- 2 ears of corn, each cut into 3 pieces
- 3 medium carrots, peeled and sliced into chunks
- 2 large potatoes, peeled and cubed
- 1/2 small cabbage, cut into wedges
- 1 zucchini, sliced (optional, but adds great texture)
- 1/4 cup fresh cilantro, chopped
- 8 cups beef broth (or water)
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Lime wedges and warm corn tortillas for serving
Smart Substitutions:
- No beef shank? Use chuck roast or short ribs.
- Swap potatoes with sweet potatoes for a slightly sweeter twist.
- For a lighter version, use chicken broth instead of beef broth.
Caldo de Res Timing
- Prep time: 20 minutes
- Cook time: 2 hours
- Total time: 2 hours 20 minutes
While this soup simmers for a couple of hours, the active prep is minimal, making it perfect for a lazy weekend or a make-ahead meal.
Step-by-Step Instructions for Mexican Beef Soup
Making this traditional Mexican beef soup is a straightforward process that rewards patience. Follow these steps for a deeply flavorful result.
Brown the Beef: Heat oil in a large stockpot over medium-high heat. Season the beef shank with salt and pepper, then sear on all sides until browned. This step is crucial for building a rich, deep flavor base.
Sauté Aromatics: Add the quartered onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant. Stir in the diced tomatoes and cook until they begin to soften.
Simmer the Broth: Pour in the beef broth and add the bay leaf and dried oregano. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender and falling off the bone.
Add Vegetables: Once the beef is tender, add the carrots, potatoes, and corn. Simmer for 15 minutes. Then add the cabbage and zucchini (if using) and cook for another 10-15 minutes until all vegetables are tender but not mushy.
Final Touches: Stir in the chopped cilantro. Taste the broth and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Pro Tip: Let the soup rest for 10 minutes off the heat before serving. This allows the flavors to meld together beautifully.
Nutritional Information for Caldo de Res
This hearty soup is not only comforting but also packed with nutrients. One serving (approximately 2 cups) provides:
- Calories: 380
- Protein: 28g
- Carbohydrates: 32g
- Fat: 16g
- Fiber: 6g
It’s an excellent source of protein, vitamin A from the carrots, and vitamin C from the cabbage and tomatoes.
Equipment Needed for This Mexican Beef Soup
You don’t need any fancy equipment to make this authentic Caldo de Res. Here’s what I use:
- Large stockpot or Dutch oven (at least 6 quarts)
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
If you love the convenience of slow cooking, this soup adapts beautifully to a crockpot. Simply brown the meat and onions first, then transfer everything to your slow cooker and cook on low for 6-8 hours.
Why You’ll Love This Mexican Beef Soup Caldo de Res Recipe
This traditional Caldo de Res has earned its place as a family favorite for several compelling reasons:
- It’s incredibly nourishing: Packed with protein, vegetables, and vitamins, it’s a complete meal in one pot.
- The flavor is deep and authentic: Slow simmering creates a rich, savory broth that’s both comforting and complex.
- It’s flexible: You can easily adjust the vegetables based on what’s in season or what you have on hand.
- Perfect for crowds: This recipe makes a generous amount, ideal for family dinners or casual entertaining.
- Leftovers taste even better: The flavors continue to develop overnight, making fantastic next-day lunches.
If you enjoy this type of hearty, beef-based meal, you might also love our Cauldron Beef Stew Soup, which offers similar comfort in every spoonful.
Healthier Alternatives for Caldo de Res
This Mexican beef soup is already quite wholesome, but you can easily adjust it to meet specific dietary needs:
- Lower carb: Replace potatoes with radishes and add extra non-starchy vegetables like celery and green beans.
- Higher protein: Increase the amount of beef shank or add a can of rinsed black beans during the last 10 minutes of cooking.
- Reduced sodium: Use low-sodium beef broth and adjust salt at the end based on your preference.
- More vegetables: Feel free to add chayote, green beans, or peas for extra color and nutrients.
Serving Suggestions for Your Mexican Beef Soup
The beauty of this authentic Caldo de Res lies in its simplicity, but a few thoughtful accompaniments can make it even more special:
- Serve with warm corn tortillas or crusty bolillo rolls for dipping
- Offer lime wedges for squeezing over the soup – the acidity brightens all the flavors
- Set out fresh chopped cilantro, diced onions, and sliced radishes for garnish
- A side of Mexican rice makes it a truly feast-like meal
- For spice lovers, provide your favorite hot sauce or sliced jalapeños
If you’re looking for other Mexican-inspired comfort foods, our Crockpot Taco Casserole delivers those familiar flavors with minimal effort.
Common Mistakes to Avoid with Caldo de Res
After making this traditional Mexican beef soup countless times, I’ve identified a few common pitfalls:
- Skipping the browning step: Searing the meat creates fond at the bottom of the pot, which adds incredible depth to the broth. Don’t rush this step.
- Overcooking the vegetables: Add them in stages according to their cooking times. Sturdier vegetables like carrots and potatoes need more time than delicate cabbage and zucchini.
- Underseasoning: Be generous with salt and taste as you go. The vegetables and meat absorb a lot of seasoning, so the broth may need more salt than you initially think.
- Using low-quality broth: Since the broth is the star here, use a good quality beef broth or make your own if possible.
Storing Tips for Your Mexican Beef Soup
This Caldo de Res stores beautifully, making it perfect for meal prep:
- Refrigerator: Cool completely and store in airtight containers for up to 4 days.
- Freezer: Portion the soup (without lime garnishes) in freezer-safe containers or bags for up to 3 months. The vegetables may soften slightly upon reheating, but the flavor remains excellent.
- Reheating: Thaw frozen soup overnight in the refrigerator if possible. Reheat gently on the stove over medium heat, adding a splash of broth or water if needed.
Conclusion: Your New Go-To Comfort Food
This Mexican Beef Soup Caldo de Res Recipe is more than just food; it’s a bowl of tradition, comfort, and nourishment that has the power to bring people together. With its tender beef, wholesome vegetables, and deeply satisfying broth, it’s the kind of meal that feeds both body and soul. Whether you’re recreating family memories or starting new traditions, this authentic Caldo de Res is sure to become a favorite in your kitchen.
I’d love to hear how your Caldo de Res turns out! Share your experience in the comments below, and don’t forget to tag @Harmonymeal on Pinterest so we can see your beautiful creations. If you enjoyed this hearty soup, you might also want to try our Easy Olive Garden Zuppa Toscana Soup or our Hearty Bokchoy Chicken Soup for more comforting bowl options. Happy cooking
FAQs about Mexican Beef Soup Caldo de Res Recipe
What is the best cut of beef for Caldo de Res?
The best cuts are bone-in, tough cuts that become tender with long simmering, such as beef shank (chamberete), short ribs, or oxtail. These also add richness and depth to the broth.
What vegetables go into Caldo de Res?
Common vegetables include carrots, potatoes, corn on the cob, zucchini (calabacitas), cabbage, and chayote. Some variations may also include green beans or plantains.
How do you serve Caldo de Res?
Caldo de Res is traditionally served hot in a large bowl, with a piece of each vegetable and meat. It’s often garnished with fresh cilantro, chopped onion, and a generous squeeze of lime juice. Warm tortillas and a spicy salsa are common accompaniments.
What is the difference between Caldo de Res and Sopa de Res?
While often used interchangeably in Mexican cuisine, both ‘Caldo de Res’ and ‘Sopa de Res’ refer to a hearty beef soup. ‘Caldo’ often emphasizes the rich broth and substantial ingredients, while ‘Sopa’ is a broader term for soup. In practice, they generally describe the same beloved dish.
Why is my Caldo de Res bland?
A bland Caldo de Res usually indicates insufficient seasoning or simmering time. Ensure you’re salting adequately throughout the cooking process, using aromatic vegetables like onion and garlic, and allowing the beef to simmer long enough to fully infuse the broth with its rich flavor. Skimming impurities also helps concentrate flavor.
Can Caldo de Res be made ahead of time?
Yes, Caldo de Res is an excellent dish for making ahead, as the flavors often deepen overnight. Store the soup (meat, vegetables, and broth) in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, potentially adding softer vegetables like zucchini during reheating to prevent them from becoming overly mushy.
Mexican Beef Soup Caldo de Res Recipe
This traditional Mexican beef soup is a hearty, vegetable-packed meal featuring tender beef shank, corn on the cob, cabbage, and potatoes in a deeply flavorful broth. Perfect for chilly evenings and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 lbs beef shank (or beef stew meat), bone-in for richer broth
- 1 large white onion, quartered
- 4 cloves garlic, minced
- 2 large tomatoes, diced
- 2 ears of corn, each cut into 3 pieces
- 3 medium carrots, peeled and sliced into chunks
- 2 large potatoes, peeled and cubed
- 1/2 small cabbage, cut into wedges
- 1 zucchini, sliced (optional, but adds great texture)
- 1/4 cup fresh cilantro, chopped
- 8 cups beef broth (or water)
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Lime wedges and warm corn tortillas for serving
Instructions
- Brown the Beef: Heat oil in a large stockpot over medium-high heat. Season the beef shank with salt and pepper, then sear on all sides until browned. This step is crucial for building a rich, deep flavor base.
- Sauté Aromatics: Add the quartered onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant. Stir in the diced tomatoes and cook until they begin to soften.
- Simmer the Broth: Pour in the beef broth and add the bay leaf and dried oregano. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender and falling off the bone.
- Add Vegetables: Once the beef is tender, add the carrots, potatoes, and corn. Simmer for 15 minutes. Then add the cabbage and zucchini (if using) and cook for another 10-15 minutes until all vegetables are tender but not mushy.
- Final Touches: Stir in the chopped cilantro. Taste the broth and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Notes
Let the soup rest for 10 minutes off the heat before serving. This allows the flavors to meld together beautifully. For a lighter version, use chicken broth instead of beef broth. No beef shank? Use chuck roast or short ribs.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
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