🎉 Introduction
Few dishes capture the heart of Mexican home cooking quite like Caldo de Res, a beloved traditional beef and vegetable soup known for its deep flavor, nourishing ingredients, and soul-warming comfort. This dish is rustic, wholesome, and beautifully simple — made with tender beef shank simmered slowly until the meat becomes melt-in-your-mouth tender and the broth develops a rich, savory warmth.
Packed with colorful vegetables like carrots, cabbage, tomatoes, potatoes, zucchini, corn, and aromatics such as garlic, onion, jalapeño, and cilantro, this soup is a celebration of freshness and tradition. Each ingredient plays a role: the beef shank enriches the broth, the vegetables contribute natural sweetness and heartiness, and fresh lime brightens everything right before serving.
Caldo de Res is perfect for cold evenings, sick days, family gatherings, or whenever you want a bowl of nourishing comfort that tastes like it simmered for hours — because it did. With its deep flavor, rich aroma, and homestyle feel, this recipe brings authentic Mexican warmth to your kitchen.
🧰 Equipment Needed
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Ladle
- Tongs
- Measuring spoons
- Large bowl for serving
🛒 Ingredients
Beef
- 3 lbs beef shank, bone-in (cut into large pieces)
Vegetables
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 3 medium tomatoes, chopped
- 1 large onion, quartered
- 3 potatoes, cut into chunks
- 2 zucchini, sliced
- ¼ head cabbage, cut into wedges
- 2 ears corn, cut into 3–4 pieces each
- 10 garlic cloves
- 2 jalapeño peppers
- 1 bunch fresh cilantro
Herbs & Seasonings
- 3 bay leaves
- 1 tbsp salt
- 1 tbsp whole black peppercorns
- 1 red pepper flakes (optional)
- 5 chile de árbol peppers
Liquids
- 8 cups water
Condiments
- 8 oz tomato sauce
- Hot sauce (for serving)
- Juice of 1 lime
- Extra lime wedges
👩🍳 Directions
Step 1 — Prepare the beef
Rinse beef shank under cool water.
Place in a large stockpot and cover with 8 cups of water.
Add salt, peppercorns, garlic, bay leaves, and chile de árbol peppers.
Step 2 — Simmer the broth
Bring to a boil, then lower to a simmer.
Skim foam from the top as needed.
Simmer 1½–2 hours, until beef is tender and broth becomes rich and fragrant.
Step 3 — Add the base vegetables
Add onions, tomatoes, carrots, and celery.
Stir in tomato sauce.
Simmer 20 minutes.
Step 4 — Add hearty vegetables
Add potatoes, corn pieces, and cabbage wedges.
Simmer 20–25 minutes, until potatoes are tender.
Step 5 — Add zucchini
Add sliced zucchini.
Simmer an additional 10 minutes.
Step 6 — Final flavor adjustments
Stir in chopped cilantro and the juice of 1 lime.
Taste the broth and adjust salt or spice as needed.
Step 7 — Serve
Remove bay leaves and whole peppers.
Serve hot in large bowls with fresh lime wedges and optional hot sauce.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 2½ hours
- Total Time: 2 hours 45 minutes
🧊 Storage & Reheating
Refrigerator
- Store for 3–4 days.
- The flavors deepen overnight.
Freezer
- Freeze without potatoes or zucchini for best texture.
- Freeze up to 3 months.
Reheating
- Reheat on stovetop over low heat until warmed through.
🥄 Variations
1. Spicy Caldo de Res
Add extra chile de árbol or sliced jalapeños.
2. Lighter Version
Use beef stew meat instead of shank.
3. More Vegetables
Add green beans, chayote, or bell peppers.
4. Richer Broth
Simmer beef shank longer for deeper flavor.
5. Low-Carb
Replace potatoes with radishes.
6. Tomato-Free
Omit tomato sauce and increase broth.
7. Herb-Focused
Add oregano or fresh parsley.
8. Kids’ Version
Remove chiles and jalapeños for mild flavor.
9. Crockpot Method
Cook beef + aromatics on LOW 8 hours, add veggies in stages.
10. Protein Boost
Add cooked shredded chicken or turkey.
❓ 10 FAQs
1. Why use beef shank?
It adds deep flavor and tender meat thanks to the bone and marrow.
2. Can I use beef stew meat instead?
Yes — but the broth will be less rich.
3. How do I prevent cloudy broth?
Simmer gently and skim foam during the first 20 minutes.
4. Can I make it spicy?
Increase chile de árbol or jalapeños.
5. Can I leave out cabbage?
Yes — replace with spinach or kale.
6. When do I add cilantro?
At the end, to keep its flavor fresh and bright.
7. Can I add more broth?
Absolutely — adjust to your preferred soup thickness.
8. How do I brighten flavor?
Lime juice at the end is key.
9. Can I freeze leftovers?
Yes — freeze broth and meat separately for best texture.
10. What do I serve it with?
Lime wedges, hot sauce, cilantro, or warm tortillas.
🏁 Conclusion
This Caldo de Res (Mexican Beef Soup) is traditional, hearty, and bursting with comforting flavors. The slow-simmered beef shank creates a rich, warming broth, while the colorful vegetables add layers of sweetness, freshness, and nourishment. Every spoonful brings together the essence of homemade Mexican cooking — wholesome, flavorful, and rooted in tradition.
Perfect for family dinners, chilly weather, or whenever you crave a comforting, authentic bowl of warmth, this soup is a timeless classic that nourishes both body and soul.
Caldo de Res Recipe (Mexican Beef Soup) – Hearty, Traditional & Comforting
Ingredients
Equipment
Method
- Rinse beef shank under cool water.
- Place in a large stockpot and cover with 8 cups of water.
- Add salt, peppercorns, garlic, bay leaves, and chile de árbol peppers.
- Bring to a boil, then lower to a simmer.
- Skim foam from the top as needed.
- Simmer 1½–2 hours, until beef is tender and broth becomes rich and fragrant.
- Add onions, tomatoes, carrots, and celery.
- Stir in tomato sauce.
- Simmer 20 minutes.
- Add potatoes, corn pieces, and cabbage wedges.
- Simmer 20–25 minutes, until potatoes are tender.
- Add sliced zucchini.
- Simmer an additional 10 minutes.
- Stir in chopped cilantro and the juice of 1 lime.
- Taste the broth and adjust salt or spice as needed.
- Remove bay leaves and whole peppers.
- Serve hot in large bowls with fresh lime wedges and optional hot sauce.
Notes
Refrigerator Store for 3–4 days. The flavors deepen overnight. Freezer Freeze without potatoes or zucchini for best texture. Freeze up to 3 months. Reheating Reheat on stovetop over low heat until warmed through. 🥄 Variations
1. Spicy Caldo de Res Add extra chile de árbol or sliced jalapeños. 2. Lighter Version Use beef stew meat instead of shank. 3. More Vegetables Add green beans, chayote, or bell peppers. 4. Richer Broth Simmer beef shank longer for deeper flavor. 5. Low-Carb Replace potatoes with radishes. 6. Tomato-Free Omit tomato sauce and increase broth. 7. Herb-Focused Add oregano or fresh parsley. 8. Kids’ Version Remove chiles and jalapeños for mild flavor. 9. Crockpot Method Cook beef + aromatics on LOW 8 hours, add veggies in stages. 10. Protein Boost Add cooked shredded chicken or turkey. ❓ 10 FAQs
1. Why use beef shank? It adds deep flavor and tender meat thanks to the bone and marrow. 2. Can I use beef stew meat instead? Yes — but the broth will be less rich. 3. How do I prevent cloudy broth? Simmer gently and skim foam during the first 20 minutes. 4. Can I make it spicy? Increase chile de árbol or jalapeños. 5. Can I leave out cabbage? Yes — replace with spinach or kale. 6. When do I add cilantro? At the end, to keep its flavor fresh and bright. 7. Can I add more broth? Absolutely — adjust to your preferred soup thickness. 8. How do I brighten flavor? Lime juice at the end is key. 9. Can I freeze leftovers? Yes — freeze broth and meat separately for best texture. 10. What do I serve it with? Lime wedges, hot sauce, cilantro, or warm tortillas. 🏁 Conclusion This Caldo de Res (Mexican Beef Soup) is traditional, hearty, and bursting with comforting flavors. The slow-simmered beef shank creates a rich, warming broth, while the colorful vegetables add layers of sweetness, freshness, and nourishment. Every spoonful brings together the essence of homemade Mexican cooking — wholesome, flavorful, and rooted in tradition. Perfect for family dinners, chilly weather, or whenever you crave a comforting, authentic bowl of warmth, this soup is a timeless classic that nourishes both body and soul.
