Caldo de Res is a rich and flavorful Mexican beef soup that is staple in Mexican cuisine, and households worldwide. It is full of tender beef and vibrant vegetables that come together in a rich delicious broth. It is one of the most comforting dishes to warm your soul on a chilly evening, or any day of the week!
Since you love soup like we do, be sure to check out this Chicken Taco Soup and this Pozole Rojo too!
Anytime this soup is on the menu at a Mexican Restaurant, I am going to order it! It's not hard to make at home, but it does take a some time because you have to prep the veggies, and cook it long enough to let the meat get nice and tender!
A Brief History
Caldo de res means “beef soup” in Spanish. It is often served during gatherings and celebrations as a communal dish. It brings families together to help prepare it by prepping the vegetable and making the rich broth.
The origins of caldo can be traced back to the indigenous people of Mexico who would use their local resources to create hearty meals that would stretch to feed the masses.
Ingredients for Caldo de Res
Refer to the recipe card below for exact measurements and instructions.
- Beef: traditionally you will use beef shanks or short ribs because the bone-in beef helps create a super rich broth. You can also use a roast such as beef chuck cut into chunks like we did for this recipe.
- Broth: the base of your soup will be beef broth or water that will be heavily seasoned with beef bouillon and a lot of other seasonings.
- Vegetables: this caldo de res is packed with fresh veggies such as carrots, zucchini squash (calabacita), potatoes, corn on the cob, cabbage, onion
The carrots add a touch of color and sweetness while the zucchini adds a hint of freshness. You can sub in chayote squash as well. Use red potatoes to make the soup extra hearty and filling.
Making your Mexican beef Soup
Start by preparing your meat, clean and cut it if needed.
Cut your roast into chunks.
Season your beef liberally on all sides.
Sear the beef in a large pot.
Add the onions to the pot and saute them for 2-3 minutes.
Broth for Caldo de Res
After your sear your meat and onions, pour in enough water to cover the beef. Cover the pot and simmer over medium for about one hour, until the meat is fork tender.
This water is going to end up creating the broth; the delicious, rich, and flavorful base for your soup.
While the beef shanks or the cut up chuck roast is simmering and getting nice and tender, cut up your vegetables.
Prepare your vegetables
Gather the corn, calabacita, potatoes, carrots, and cabbage.
Cut the squash into about 2 inch half moon pieces.
Cut the ears of corn into about 2 inch corn on the cob kernels.
Set all of the cut up vegetables to the side.
Now that you have prepped all of your vegetables, the rest of the process is a breeze!
Adding your Vegetables
Now you are going to make the rich and delicious broth for the soup. This is delicious base of the soup!
Once the meat is tender, add the corn, carrots and potatoes.
Next, add the zucchini squash and cabbage to the stock pot.
FAQ
What does Caldo de Res mean in English?
It translates "beef soup" in English.
Is Mexican Beef Soup (caldo de res) good for you?
It is a great source of protein and has a lot of vegetables. So the soup keeps you full for a long time and prevents you from eating too much.
Can you make Caldo de Res ahead of time and freeze it?
Yes you can freeze the soup after it cools down completely. Store it in large freezer safe Ziploc bags and freeze it for up to 3 months.
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📖 Recipe
Ingredients
- 2 pounds Beef chuck roast use beef shanks if available
- 1 tablespoon Badia complete seasoning
- 2 teaspoons Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Cumin
- 1 tablespoon Vegetable oil
- 1 large Onion roughly chopped
- 8 cups Water
- 3 tablespoons Beef bouillon (add more or less to taste)
- 1 8 ounce can Tomato sauce
- 4 ears Corn on the cob husked, cut into 2 inch cobs
- 4 whole Carrots peeled, cut into 2 inch pieces
- 4 red Potatoes cut into chunks
- 3 Zucchini or calabacita squash cut into chunks
- ¼ head Cabbage roughly chopped
- Salt to taste
Garnish Ideas
- Cilantro chopped
- Lime wedges
- Sliced radish
- Chopped onion
Instructions
- Start by rinsing the chuck roast and/or beef shanks under cold water. Using a sharp knife, cut the roast into large chunks, about 2 inch pieces. Now add the vegetable oil into a large stockpot over medium-high heat.
- While the oil is heat up, season the beef with the badia complete seasoning, black pepper, garlic powder, and cumin. Add your beef to the pot and sear it on all sides for about 5 minutes, until it is golden brown. This is to lock-in the flavor. Once the meat is browned on all sides, add the chopped onions and saute them with the meat for 2-3 minutes.
- Now pour the water into the pot, stir in the beef bouillon and tomato sauce, and cover the pot with a lid. Bring to a boil over medium-high heat. As the water begins to boil, skim off the foam that rises to the surface- this helps create clear and flavorful broth. Turn your heat down to medium-low and continue to simmer the meat covered, for about an hour. Check the water level every 15-20 minutes, add more water as needed to ensure the meat is fully covered.
- While the meat is getting nice and tender, prep your vegetables. Cut your corn on the cob into thirds, which is about 2 inch cobs. Then peel and cut your carrots into 2 inch pieces. You can peel your red potatoes, or just wash them thoroughly and then cut them into quarters. Next, wash your calabacita squash, cut the ends off, then cut it down the middle lengthwise, then cut it into 1 inch slices (so it will be half moon shapes).
- Once your meat is nice and tender (should be able to shred it easily with a fork), add in the corn on the cob, carrots, and the potatoes. Cook them with the meat over medium for about 20 minutes. Now add in the squash and the cabbage and cook for an additional 15 minutes.
- Once the potatoes, carrots, and squash are fork tender- the soup is ready! Taste for seasoning and add salt to taste.
- Ladle soup in a bowl- be sure to get a little bit of everything, meat potatoes, corn, carrots, squash, and the delicious broth! Add your favorite garnishes and serve with a side of Mexican rice and fresh corn tortillas, and enjoy!
Video
Gina says
This is one of our favorite recipes! Definitely making this soon.
Tamara J. says
Awesome, it's one of our family's favorites as well!