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Caldo de Res, a traditional Mexican beef soup, is a hearty and satisfying dish that boasts generous chunks of tender beef and a colorful assortment of vegetables. The medley of flavors comes from the combination of squash, corn, carrots, cabbage, and potatoes, making it a nourishing and wholesome meal that’s perfect for any occasion.

Although the soup itself is not inherently spicy, those who prefer a little kick of heat can sprinkle some spicy salsa or chopped peppers on top as part of the garnishment. This warm and flavorful dish is perfect for when the weather gets chilly.

Origin of Caldo de Res

Get ready to be transported to a steaming bowl of deliciousness! Caldo de Res is a superstar soup in Mexican cuisine, blending together centuries of flavorful history. With a dash of indigenous, Spanish, and European tastes, this soup is a mouthwatering masterpiece. Back in the day when cattle ranching took over Mexico, beef quickly became a must-have ingredient in the kitchen. And boy, are we grateful for that!

What’s in Caldo de Res?

Ingredients:

  • MEAT: Boneless Short Ribs, oxtails, or  Beef Shank ( or combinations)
  • CORN: husked, and cut into thirds, frozen or fresh
  • POTATOES: russet, Yukon gold, or red potatoes
  • CABBAGE: cored and cut into wedges
  • CARROTS: cut into slices or chunks
  • SQUASH: Zucchini or any squash cut into quarters
  • GARLIC: minced
  • LIQUID: Beef broth and water
  • SPICES: salt, pepper, cumin
  • CILANTRO

OPTIONAL VEGETABLES: Green beans, stewed tomatoes, or chayote.

I REALLY love soups like this!! They are easy to make and provide comfort, especially with meaty beef pieces and chunks of vegetables. It’s the perfect dish to serve during the winter months.

How to make Mexican Beef & Vegetable Soup

  • Cut short ribs into 2-inch pieces. If using a beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
  • Heat a heavy soup pot or Dutch oven over medium-high heat, carefully add oil. Add the meat and bones( if using a shank), and season with salt and pepper. Cook and stir until thoroughly browned.
  • Add minced garlic and cook until lightly browned. Stir in the broth. (If adding stewed tomatoes, this is the time to add them)
  • The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If the meat is not tender, continue cooking for another 10 minutes.
  • Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. 
  • Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes. If you prefer a red caldo(soup) add red chile sauce and simmer for 5 minutes more.
  • Ladle soup into large bowls. Garnish with jalapenos, diced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas or bolillos.

Storing

Store in the fridge in an airtight container for up to 5 days.

Caldo de res can be frozen for up to 1 month in an airtight container.

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Caldo de Res (Mexican Beef & Vegetable Soup)

Eunice Huerta
Caldo de Res is a hearty and satisfying soup, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. The perfect dish for cold wintery days.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine Mexican

Ingredients
  

  • 2 pounds short ribs boneless or beef shank with bone
  • 1 14.5 oz. can diced tomatoes optional
  • 3 ears of corn husked and cut into thirds
  • 2 potatoes peeled and quartered
  • 1 medium head cabbage cored and cut into wedges
  • 3 medium carrots chopped
  • 3 zucchinis quartered
  • 1/4 cup cilantro chopped
  • 1 onion chopped
  • 4 cup beef broth
  • 4 cups of water
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tbsp vegetable or olive oil
  • 1 tsp ground cumin
  • 1 tsp minced garlic

Instructions
 

  • Cut short ribs into 2-inch pieces. If using a beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
  • Heat a heavy soup pot over medium-high heat, and carefully add oil. Add the meat and bones( if using a shank), and season with salt and pepper. Cook and stir until thoroughly browned.
  • Lower heat. Add minced garlic, and cook until lightly browned. Stir in the tomatoes(optional) and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If the meat is not tender, continue cooking for another 10 minutes or until tender.
  • Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.
  • Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.
Keyword beef, stew, caldo de res recipe, mexican beef stew, mexican stew recipe
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