Caldo de Res (Hearty Mexican Beef Soup)
Get into this delicious Caldo de Res recipe! It is a hearty Mexican beef soup made with tender chunks of beef and fresh vegetables swimming in a rich broth. A soup that can be enjoyed any time of year, but is perfect for warming you up on chilly days! This comforting dish is easy to prepare and sure to become a family favorite!
Servings 6 Servings
Calories 370kcal
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
- 1/4 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!
Notes
Try to cut the vegetables as uniform as possible so that they cook evenly.
You can skip searing the meat first- but it is HIGHLY recommended because it helps lock-in the flavor.
If your local grocery store has beef shanks, use those in addition to the chuck roast. The bone adds a delicious richness to the broth.
Nutrition
Serving: 6 | Calories: 370kcal | Carbohydrates: 17g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1332mg | Potassium: 789mg | Fiber: 3g | Sugar: 6g | Vitamin A: 282IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 4mg