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

And when you want this same beefy comfort in taco form, my birria tacos are the weekend project worth planning for.