Caldo de Res (Beef Soup)

Name: Caldo de Res (Mexican Beef Soup)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck, for stew; 1 lb beef shank, bone-in; 12 cups water; 1/2 large white onion; 1 head garlic; 1 bay leaf; 2 tbsp beef bouillon powder; salt, to taste; 3 medium russet potatoes; 2 large carrots; 3 ears of corn; 2 medium zucchini; 1/2 head green cabbage; 1 bunch fresh cilantro; Mexican rice, for serving; Flour tortillas, for serving; Lime wedges, for serving; Salsa, for serving

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.

🌍Mexican 🏷️Caldo de res 🏷️Beef soup 🏷️Soup 🏷️Comfort food Beef chuck

🏷️

-0:00

jenmoralesfam04onTikTok

Total

2h 15m

Servings

6

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

3 lbs beef chuck, for stew
1 lb beef shank, bone-in
12 cups water
1/2 large white onion
1 head garlic
1 bay leaf
2 tbsp beef bouillon powder
salt, to taste
3 medium russet potatoes
2 large carrots
3 ears of corn
2 medium zucchini
1/2 head green cabbage
1 bunch fresh cilantro
Mexican rice, for servingoptional
Flour tortillas, for servingoptional
Lime wedges, for servingoptional
Salsa, for servingoptional

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Instructions

1
Cut the beef chuck into large, 2-inch cubes.
2
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.
3
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.
4
As the beef cooks, use a fine-mesh skimmer to remove any foam and impurities that rise to the surface.
5
Once the broth is skimmed, add the bay leaf, beef bouillon powder, and salt. Stir, cover, and continue to simmer.
6
While the beef is simmering, prepare your vegetables. Cut the corn into 2-3 inch pieces. Chop the potatoes and carrots into large chunks.
7
Once the beef is tender, add the chopped potatoes and carrots to the pot. Cook for about 15 minutes.
8
Next, add the corn pieces to the pot and cook for another 10 minutes.
9
Prepare the remaining vegetables by cutting the zucchini into thick rounds and the cabbage into large wedges.
10
Add the zucchini and cabbage to the pot.
11
Taste the broth and adjust seasoning with more salt if necessary.
12
Add the bunch of fresh cilantro to the pot. Cover and simmer for a final 10-15 minutes, until all vegetables are tender.
13
To serve, place a scoop of Mexican rice in a large bowl. Ladle the beef, vegetables, and broth over the rice.
14
Enjoy with warm tortillas, fresh lime wedges, and your favorite salsa.

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Tips & Notes

Pro tips

Blanch the beef in salted water for 2–3 minutes at the start, then drain and rinse to remove impurities for a clearer, cleaner-tasting broth.
Cut potatoes and carrots into large chunks (about 2 inches) so they hold their shape during the long simmer and remain distinct in the bowl.
Add corn and zucchini only in the final 15–20 minutes to prevent them from becoming mushy; they cook quickly.
Taste and adjust salt and bouillon powder at the end—the broth concentrates as it simmers, so early seasoning may become too salty.

Substitutions

Beef chuck → beef brisket (slower to tenderize, add 30 min)
Russet potatoes → Yukon gold or red potatoes (waxy, hold shape better)
Carrots → parsnips or turnips (similar texture, slightly different flavor)
Beef bouillon powder → 1–2 beef bouillon cubes or 1 cup beef stock (reduce water accordingly)

Storage & make-ahead

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.