CALDO DE RES

There’s nothing quite like a steaming bowl of Caldo de Res a traditional Mexican beef soup packed with tender meat, hearty vegetables, and rich, comforting broth. Whether you're fighting off a cold or craving a soul-warming meal, this one-pot wonder brings all the cozy vibes. It's wholesome, satisfying, and made for sharing with family.

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WHY YOU'LL LOVE THIS RECIPE

• Ultimate Comfort Food: Warm, savory broth with tender beef and vibrant veggies makes this the perfect cozy meal.
• One-Pot Simplicity: Everything simmers in one pot for easy cleanup and layered flavor.
• Family Favorite: Great for feeding a crowd or making ahead for leftovers all week long.
• Nutritious & Hearty: Packed with protein and vegetables for a well-balanced meal.

INGREDIENTS YOU'LL NEED

For the broth

• 1.5 lbs boneless beef chuck roast, cut into large chunks
• 1 beef shank (with bone)
• 5 cups water
• ½ white onion
• 1 head of garlic, halved
• 2 bay leaves
• 1–2 teaspoons salt (to taste)

For flavoring

• 1 teaspoon beef bouillon
• 1 teaspoon tomato bouillon
• Salt and black pepper, to taste

Vegetables

• 2 ears of corn, cut into 3 pieces each
• 1 Roma tomato, cut in half
• 3 carrots, peeled and cut into chunks
• 2 medium potatoes, cut into quarters
• 2 calabacitas (Mexican zucchini), sliced into thick rounds
• 1 cup green beans, trimmed
• ¼ head of cabbage
• Handful of fresh cilantro

WHAT EACH INGREDIENT DOES

• Beef Chuck Roast – This cut becomes incredibly tender when slow-simmered and adds hearty, meaty bites throughout the soup.
• Beef Shank (with bone) – Adds rich beef flavor and natural collagen to the broth, giving it that signature velvety mouthfeel.
• Water – Acts as the base for the broth, absorbing all the flavors from the meat, vegetables, and seasonings as it simmers.
• White Onion – Adds subtle sweetness and depth to the broth as it breaks down during cooking.
• Garlic Head – Infuses the broth with a mellow, savory flavor that’s essential in traditional Caldo de Res.
• Bay Leaves – Bring earthy, herbal notes to the broth, enhancing its complexity.
• Salt – Balances and heightens all the natural flavors in the soup. Start with less and adjust to taste.
• Beef Bouillon – Deepens the umami flavor of the broth, making it taste even more beefy and rich.
• Tomato Bouillon – Adds a touch of acidity, umami, and light tomato sweetness to round out the broth.
• Black Pepper – Adds gentle heat and enhances all the savory elements in the dish.
• Corn on the Cob – Sweet and juicy with every bite, it also adds natural sweetness to the broth.
• Roma Tomato – Simmered whole to contribute mild acidity and depth without overpowering the other flavors.
• Carrots – Add sweetness, color, and a tender bite to balance the richness of the beef.
• Potatoes – Absorb the flavors of the broth and add comforting starchy substance.
• Calabacitas (Mexican Zucchini) – Tender and slightly sweet, they cook quickly and soak up flavor beautifully.
• Green Beans – Add texture and a fresh, slightly grassy taste to lighten the overall soup.
• Cabbage – Softens into the broth and brings a mild, earthy flavor that complements the beef.
• Fresh Cilantro – Adds a bright, herbal finish and a pop of color just before serving.

TIPS AND TRICKS FOR SUCCESS

• Bone-in beef like shank adds richness to the broth—don’t skip it!
• Skim off foam from the broth early for a clear, clean-tasting soup.
• Cut vegetables into large, rustic chunks so they don’t break apart during cooking.
• Add tender veggies at the end to avoid overcooking.
• For even more flavor, squeeze in a bit of fresh lime just before serving.

FREQUENTLY ASKED QUESTIONS

• Can I make this in a slow cooker?
• Yes! Sear the beef first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add tender vegetables in the last hour.
• How do I store leftovers?
• Store cooled Caldo de Res in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
• Can I freeze this soup?
• Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
• What’s the best cut of beef for Caldo de Res?
• Chuck roast and beef shank are ideal for their flavor and tenderness after simmering.