Caldo de Res (Mexican Beef Soup)

Name: Caldo de Res
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 1.5 lbs boneless beef chuck roast (cut into large chunks); 1 beef shank (with bone); 7 cups water; 1/2 white onion; 1 head of garlic (halved); 2 bay leaves; 1-2 tsp salt (to taste); 1 tbsp avocado oil (for searing); 1 tsp dried Mexican oregano; 1 tsp beef bouillon; 1 tsp tomato bouillon; salt and black pepper (to taste); 2 ears of corn (cut into 3 pieces ); 1 roma tomato (cut in half); 3 carrots (peeled and cut into chunks); 2 medium potatoes (cut into quarters); 2 Mexican zucchini (sliced ); 1 cup green beans (trimmed); 1/4 head of cabbage; handful of fresh cilantro

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Caldo de res is a Mexican beef and vegetable soup made with tender beef chuck, bone-in shank, corn, potatoes, carrots, zucchini, green beans, and cabbage. This recipe builds the broth first, then adds the vegetables in stages so they cook without turning mushy. Plan on about 2 hours and 30 minutes for 6 servings.

More Mexican Soups to Try

For a chicken version of a hearty vegetable caldo, try caldo de pollo. If you want beef with hominy and a red chile broth, make pozole rojo de res. Explore the full Mexican soup collection for more ideas.

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)
7 cups water
½ white onion
1 head of garlic (halved)
2 bay leaves
1-2 teaspoon salt (to taste)
1 tablespoon avocado oil (for searing)
1 teaspoon dried Mexican oregano

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)
1 roma tomato (cut in half)
3 carrots (peeled and cut into chunks)
2 medium potatoes (cut into quarters)
2 Mexican zucchini (sliced)
1 cup green beans (trimmed)
¼ head of cabbage
handful of fresh cilantro

Beef Cuts and Vegetables for Caldo de Res

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.

Build a flavorful pot of caldo

Sear the beef in the listed avocado oil before adding the 7 cups of water. Add the oregano with the corn and bouillon. Give the beef about 2 hours of cooking in total, and let tenderness guide you: it should yield easily to a fork before serving. A splash of hot water can replace broth lost to evaporation.

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.

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

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Caldo de Res

Anahi

Caldo de res was always a Sunday in my family. My abuela started it early, the beef and bone simmering for hours until the whole house smelled like comfort, and by afternoon the table filled with tías, primos, and whoever happened to wander in. We loaded our bowls with corn on the cob, calabacita, and big chunks of potato, then wrapped it all in warm tortillas. It was never really about the soup. It was about everyone being in one place, in no hurry to leave. I still make this on slow days when I want my own kitchen to feel that full.

Caldo de Res is a traditional Mexican beef soup made with tender chuck roast, bone-in shank, and a variety of hearty vegetables simmered in a rich, savory broth. This comforting one-pot meal is perfect for cozy dinners and packed with authentic flavor.

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 330 kcal

Ingredients

For the Broth

1.5 lbs boneless beef chuck roast cut into large chunks
1 beef shank with bone
7 cups water
½ white onion
1 head of garlic halved
2 bay leaves
1-2 teaspoon salt to taste
1 tablespoon avocado oil for searing
1 teaspoon dried Mexican oregano

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
1 roma tomato cut in half
3 carrots peeled and cut into chunks
2 medium potatoes cut into quarters
2 Mexican zucchini sliced
1 cup green beans trimmed
¼ head of cabbage
handful of fresh cilantro

Instructions

Sear the MeatIn a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Sear the beef chuck roast and beef shank on all sides until browned. This step builds deep flavor into the broth.
Build the BrothAdd 7 cups of water, onion, garlic, bay leaves, 1 Roma tomato and salt. Bring to a boil. Skim off any foam that forms on the surface. Reduce heat to medium, cover, and simmer for 1 hour until the beef begins to turn tender.
Add Corn and Seasonings Stir in the corn pieces, beef bouillon, tomato bouillon, oregano and season with salt and black pepper. Cover and cook for 30 minutes.
Add Hearty VegetablesAdd the carrots and potatoes. Cover and cook for another 10–15 minutes until they begin to soften.
Add Tender VegetablesStir in the calabacitas, green beans, cabbage, and cilantro. Cover and simmer over medium heat for about 10–12 minutes, or until all vegetables are fork-tender and flavors are well blended.
ServeRemove bay leaves and garlic head if desired. Serve hot with warm corn tortillas, lime wedges, and sliced jalapeños on the side.

Keyword beef and vegetable soup, caldo de res, mexican beef soup

Storage and Freezing

Cool promptly, divide into shallow airtight containers, and refrigerate within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until the center reaches 165°F, adding a splash of broth or water if needed.