If there’s one thing that can warm both your belly and your heart on a chilly day, it’s a big pot of Caldo de Res Recipe (Mexican Beef Soup). This traditional soup is hearty, nourishing, and packed with colorful veggies simmered in a rich beef broth. It’s the kind of dish that reminds me of Sunday afternoons in my mom’s kitchen—everyone gathered around, bowls steaming, tortillas on the side, and not a single complaint from even the pickiest eater.
Whether you’re craving comfort food, cooking for family, or just need something that makes your kitchen smell like heaven on a rainy day, this soup has your back.
Table of Contents
Why You’ll Love This Caldo de Res Recipe
- Hearty and wholesome – Packed with tender beef, potatoes, carrots, and fresh veggies.
- One-pot wonder – Less cleanup, more flavor.
- Family-friendly – Perfect for big gatherings (or picky eaters who suddenly love zucchini).
- Flexible – Add in your favorite seasonal vegetables.
What Does Caldo de Res Taste Like?
Think of it as a Mexican version of classic beef stew—but lighter, fresher, and kissed with just the right amount of spice. The broth is rich and comforting, the beef melts in your mouth, and the vegetables add a vibrant, slightly sweet contrast. The squeeze of lime at the end? That’s the magic touch that makes all the flavors sing.
Ingredients You’ll Need for Caldo de Res Recipe
The beauty of Caldo de Res Recipe (Mexican Beef Soup) is that it’s made with simple, wholesome ingredients you probably already have in your kitchen. Each item plays a role in building that rich, comforting flavor that makes this soup so beloved. Think of it as a marriage between tender beef, fresh seasonal vegetables, and a broth that’s both light and deeply satisfying.
For the Homemade Beef Stock
This is the heart and soul of your caldo—the slow-simmered broth that carries all the flavor:
- Beef shank (3 pounds) – This cut gives you fall-apart tender meat and incredible depth of flavor from the marrow. If you can’t find beef shank, short ribs or beef chuck are excellent stand-ins.
- Water (8–10 cups) – Start with plenty since it will reduce during the simmering process.
- Onion & celery – Roughly chopped for aromatics that naturally sweeten the broth.
- Garlic (10 cloves) – Don’t skimp here! Garlic is what makes the broth rich and savory.
- Chile de árbol peppers (about 5, optional) – These add a subtle heat. If you prefer a milder soup, feel free to skip or replace with a milder dried chile.
- Bay leaves, peppercorns, and salt – Classic seasonings that balance the broth and bring everything together.
For the Caldo de Res (the Soup Itself)
Once your stock is ready, you’ll build layers of flavor with fresh vegetables. This is where the soup really shines:
- Potatoes (3, cut into bite-sized pieces) – They soak up that beefy broth like little sponges of comfort.
- Carrots (2, chopped) – For a touch of natural sweetness and color.
- Zucchini (2, chopped) – A traditional ingredient that softens beautifully in the soup.
- Jalapeños (2, sliced, optional) – Add a bit of heat and balance the sweetness of the other veggies.
- Corn on the cob (2 ears, quartered) – A signature in caldo de res! Sweet kernels mixed with savory broth make every bite special.
- Tomatoes (3 medium, chopped) – Fresh and juicy, they add brightness and body to the broth.
- Cabbage (¼ head, chopped) – A traditional touch that bulks up the soup and makes it heartier.
- Tomato sauce (8 ounces) – Deepens the broth with a gentle richness.
- Juice of 1 lime – The finishing touch that adds zing and balances the flavors.
For Serving
Because no Caldo de Res Recipe (Mexican Beef Soup) is complete without a few toppings to customize your bowl:
- Fresh cilantro – Adds freshness and a hint of brightness.
- Red pepper flakes or hot sauce – For anyone who wants a spicy kick.
- Extra lime wedges – Don’t skip this step; it’s a tradition for a reason!
💡 Pro tip: If you love cozy bowls like this, you might also enjoy my Chicken Pastina Soup or Creamy Chicken Tortilla Soup—both are perfect alternatives when you need quick comfort food.
How to Make Caldo de Res Recipe
One of the reasons I love making Caldo de Res Recipe (Mexican Beef Soup) is because it feels like a two-part story: first, you slowly build a rich homemade beef stock, and then you add the vegetables to create a complete, soul-warming meal. Don’t rush this process—the secret to incredible flavor is patience and love simmered into every step.
Step 1: Build the Homemade Beef Stock
This is the foundation of your soup. A good broth makes all the difference!
- Prep the beef. Place 3 pounds of beef shank (or short ribs/beef chuck if you prefer) into a large stock pot. Make sure your pot is big enough to handle both the meat and at least 8–10 cups of water.
- Add aromatics and seasonings. Toss in roughly chopped onion, celery, garlic cloves, chile de árbol (if using), bay leaves, black peppercorns, and salt. These flavors will infuse the broth as it simmers.
- Simmer low and slow. Bring everything to a rolling boil, then reduce the heat, cover, and let it gently simmer for 1.5 to 2 hours. During this time, skim off any foam or excess fat that rises to the top—this keeps your broth clean and golden.
- Shred the beef. Once the meat is tender and nearly falling off the bone, carefully remove it. Shred the beef with a fork, discard the bones, and set the meat aside for later.
- Strain the stock. Pour the liquid through a fine strainer to remove the solids, leaving you with a clear, flavorful broth that’s ready to become caldo.
👉 If you love the cozy ritual of simmering stock, you may also enjoy trying my Homemade Roasted Tomato Soup, which uses the same slow-simmer technique to build incredible depth of flavor.
Step 2: Add the Vegetables
This is when the soup transforms into the hearty and colorful Caldo de Res Recipe (Mexican Beef Soup) we all know and love.
- Start with hearty veggies. Add the chopped potatoes and carrots to your simmering beef broth. Cook for about 20 minutes, or until they start to soften. These take the longest to cook, so they go in first.
- Layer in the fresh vegetables. Add zucchini, jalapeños (if you like a bit of heat), corn, tomatoes, and cabbage. Stir in the tomato sauce for extra richness. Simmer for another 10 minutes, or until all the vegetables are tender but not mushy.
- Return the shredded beef. Add your tender beef back into the pot, letting it mingle with the vegetables. Stir in the juice of one lime for that classic Mexican touch—it brightens and balances the rich flavors beautifully.
- Taste and adjust. This is your chance to check seasoning. Add more salt if needed, or even another splash of lime juice if you like a tangy finish.
Step 3: Serve with Garnishes
The final step is where you can make your bowl of Caldo de Res Recipe (Mexican Beef Soup) truly your own.
- Ladle the soup. Fill each bowl with broth, plenty of vegetables, and generous portions of beef.
- Add garnishes. Sprinkle with fresh cilantro, add a pinch of red pepper flakes if you like heat, or drizzle with hot sauce. Don’t forget lime wedges on the side—everyone can squeeze as much as they like.
- Enjoy with sides. Traditionally, caldo is served with warm corn tortillas or rice. Personally, I love pairing it with a side of Garlic Bread Rolls for dipping into that flavorful broth.
✨ Pro Kitchen Tip: The first time I made caldo, I served it straight from the pot without toppings. Big mistake! My kids enjoyed it, but when I brought out lime wedges and cilantro the next day, suddenly it was “the best soup ever.” Lesson learned: garnishes are not optional—they’re the secret finishing touch.
Tips and Tricks for Perfect Caldo de Res
- Don’t rush the beef. Let it simmer low and slow for maximum flavor.
- Add corn on the cob. It soaks up the broth and makes the soup extra nostalgic.
- Make it spicier. Add more dried chiles or jalapeños if your family can handle the heat.
- Meal prep win. This soup freezes beautifully, so make a big batch!
- Serving tip. Always serve with lime wedges—trust me, it brightens the whole dish.
(Confession: the first time I made this soup for my husband, I forgot the lime. He still ate two bowls but swore it was “missing something.” He was right. Never again!)
Storage
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze portions up to 3 months—just leave out the potatoes if you plan to freeze (they get grainy).
- Reheat: Warm gently on the stove with a splash of water or broth.
FAQs
Can I make Caldo de Res in a slow cooker?
Yes! Cook beef with stock ingredients on low for 8 hours, then add veggies during the last hour.
What beef cut works best?
Beef shank is traditional, but short ribs or chuck work too.
Is this soup spicy?
Not unless you add extra dried chiles or jalapeños. It’s flavorful, not fiery.
Conclusion
This Caldo de Res Recipe (Mexican Beef Soup) is pure comfort in a bowl. It’s hearty enough to feed a crowd, flexible enough to fit your fridge veggies, and delicious enough to become a family favorite. Next time you’re craving cozy, let this soup do the cooking magic for you.
If you loved this recipe, you might also enjoy my Chicken Pastina Soup or Crockpot Chicken Parmesan Soup. Both are guaranteed to keep your soup pot busy all year long!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Caldo de Res Recipe (Mexican Beef Soup) – Quick, Easy, and Delicious
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: Servings: 8
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: Mexican
Description
Caldo de Res is a delicious and hearty Mexican beef soup packed with tender beef and a medley of vegetables simmered in a rich, flavorful broth. It’s the perfect comfort dish for any time of year, especially when you’re craving something warm and satisfying.
Ingredients
FOR THE BEEF STOCK
3 pounds beef shank or use short rib or beef chuck
8–10 cups water
1 large onion, rough chopped
2 celery stalks, rough chopped
10 cloves garlic, rough chopped
5 chile de arbol peppers (optional)
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt
FOR THE CALDO DE RES (BEEF SOUP)
3 potatoes, cut into bite sized pieces
2 carrots, cut into bite sized pieces
2 zucchinis, cut into bite sized pieces
2 jalapeno peppers, sliced (optional)
2 ears of corn, quartered
3 medium sized tomatoes, cut into bite sized pieces
1/4 head cabbage, chopped
8 ounces tomato sauce
Juice from 1 lime
FOR SERVING
Spicy red pepper flakes
Fresh chopped cilantro
Hot sauce
Lime wedges
Instructions
1. To a very large pot, add the beef shank (or other cuts of beef) with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1.5–2 hours, skimming any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
2. Carefully remove the beef pieces and set them into a large bowl. Shred the beef from the bones and discard the bones. Set aside.
3. Strain the beef stock and discard the solids.
4. Add the beef stock back to the same large pot and heat to a simmer. Add a bit more water if it has reduced too much. Add the potatoes and carrots and simmer for 20 minutes.
5. Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables are tender to your preference.
6. Add the shredded beef back to the pot and stir in the juice from 1 lime. Heat through and adjust for salt.
7. Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges.
Notes
You can use a mix of beef shank, short ribs, or chuck roast depending on what you have available. Other vegetables such as chayote, green beans, or peas can be added for variety. Serve with warm tortillas or rice for a complete meal.
