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Caldo de Res

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 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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

For Flavoring

  • 1 teaspoon beef bouillon
  • 1 teaspoon tomato bouillon
  • salt and black pepper to taste

Vegetables

  • 2 corns 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