Caldo de Res is a traditional Mexican beef soup combining tender chuck and bone-in shank with potatoes, carrots, corn, and zucchini in a savory broth. This complete one-pot meal is comfort food that's both nourishing and deeply satisfying.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cut the beef chuck into large, 2-inch cubes.
In a large stockpot, add water, half an onion, a whole head of garlic (with the top sliced off), the beef chuck, and the beef shank.
Bring the pot to a boil, then cover and reduce to a simmer. Cook for 1.5 to 2 hours, or until the beef is tender.
As the beef cooks, use a fine-mesh skimmer to remove any foam and impurities that rise to the surface.
Once the broth is skimmed, add the bay leaf, beef bouillon powder, and salt. Stir, cover, and continue to simmer.
While the beef is simmering, prepare your vegetables. Cut the corn into 2-3 inch pieces. Chop the potatoes and carrots into large chunks.
Once the beef is tender, add the chopped potatoes and carrots to the pot. Cook for about 15 minutes.
Next, add the corn pieces to the pot and cook for another 10 minutes.
Prepare the remaining vegetables by cutting the zucchini into thick rounds and the cabbage into large wedges.
Add the zucchini and cabbage to the pot.
Taste the broth and adjust seasoning with more salt if necessary.
Add the bunch of fresh cilantro to the pot. Cover and simmer for a final 10-15 minutes, until all vegetables are tender.
To serve, place a scoop of Mexican rice in a large bowl. Ladle the beef, vegetables, and broth over the rice.
Enjoy with warm tortillas, fresh lime wedges, and your favorite salsa.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat on the stovetop over medium heat, adding water if broth has reduced.
Chuck and bone-in shank work best—chuck provides tenderness while the shank bone adds collagen and deep flavor to the broth.
Typically 1.5 to 2 hours total: about 1 hour to tenderize the beef, then 30–45 minutes for vegetables.
Yes—it tastes better the next day. Refrigerate up to 4 days or freeze up to 3 months; reheat gently on the stovetop.
Cabbage, celery, and chayote are common alternatives; keep potatoes and carrots as the base for proper texture and cooking time.
No—omit it if you prefer a lighter broth, but it deepens savory depth; use 1–2 tbsp based on taste preference.
