Authentic Caldo de Res (Mexican Beef Soup)

Houcine

Authentic Caldo de Res (Mexican Beef Soup)

Introduction

There’s nothing more comforting than a steaming bowl of Caldo de Res, a traditional Mexican beef soup that has been loved for generations. This wholesome dish combines tender beef, rich broth, and a colorful variety of vegetables, creating a hearty one-pot meal that nourishes both body and soul. Caldo de Res is often served during family gatherings, Sunday lunches, or chilly evenings when something warm and filling is needed. With its rustic flavors and simple ingredients, this soup brings the taste of home to every spoonful.

Whether you’re new to Mexican cooking or looking for an authentic family recipe, this Caldo de Res will quickly become one of your go-to comfort foods. Serve it with warm corn tortillas, a squeeze of lime, and maybe a little salsa on the side — and you’ve got a true taste of Mexico at your table.

Why You’ll Love This Recipe

🌿 Wholesome & Nutritious – Packed with fresh vegetables and tender beef for a balanced meal.

🍲 One-Pot Comfort Food – Everything simmers together in one pot for deep, rich flavor.

🇲🇽 Authentic Mexican Flavors – Traditional seasonings and cooking method bring out the essence of Mexican home cooking.

🍴 Feeds a Crowd – Perfect for large families or gatherings, yielding 6–8 generous servings.

🕒 Make-Ahead Friendly – The flavors get even better the next day.

Ingredients (6–8 servings)

For the Broth

2–3 lbs chuck pot roast, cut into chunks

2 lbs beef bones (short ribs, beef marrow, or shank)

1 small onion (whole)

1 head of garlic

1 bay leaf

2 tbsp salt (adjust to taste)

2 tsp beef bouillon

2 tsp tomato bouillon

3 ½ quarts water

Vegetables

1 jalapeño (whole or halved)

2 Roma tomatoes (halved)

2 ears of corn, cut into sections

2–3 medium potatoes, peeled and cut into chunks

½ lb baby carrots

1 cup green beans, trimmed

1 chayote, peeled and cut into chunks

1 Mexican squash (calabacita) or zucchini, cut into chunks

½ head of cabbage, cut into wedges

Handful of fresh cilantro

Optional for Serving

Lime wedges

Warm corn tortillas

Salsa

Step-by-Step Instructions

  1. Prepare the Broth

In a large stockpot, bring 3 ½ quarts of water to a boil.

Add salt, onion, whole garlic head, bay leaf, chuck roast chunks, and beef bones.

Once it comes back to a boil, skim off any foam or impurities that float on top.

  1. Simmer the Beef

Reduce heat to medium-low.

Cover and simmer for about 1 hour, until the beef begins to turn tender.

  1. Flavor the Broth

Remove the onion.

Smash the garlic cloves, discard their skins, and return the garlic to the pot.

Stir in beef bouillon, tomato bouillon, jalapeño, and Roma tomatoes.

  1. Add Hearty Vegetables

Add the corn pieces and chayote.

Cover and cook for another 20–30 minutes.

  1. Add Medium Vegetables

Stir in potatoes, carrots, and green beans.

Continue cooking for 10–12 minutes, until almost tender.

  1. Add Quick-Cooking Vegetables

Add the zucchini, cabbage wedges, and cilantro.

Cook for 7–8 minutes until the vegetables are tender but still hold their shape.

  1. Serve

Taste and adjust seasoning with extra salt if needed.

Serve hot with rice, warm corn tortillas, lime wedges, and salsa.

Expert Tips & Variations

Bone-in beef adds flavor – Using short ribs, shank, or marrow bones makes the broth extra rich.

Make it spicy – Slice the jalapeño or add a serrano pepper for more heat.

Customize the veggies – You can add squash, celery, or even nopales (cactus) depending on what’s available.

For a deeper broth – Simmer the bones and meat for 2–3 hours before adding vegetables.

Serving idea – Enjoy with Mexican rice on the side, or stir a little directly into the soup.

Important Notes

Don’t overcook the vegetables — add them in stages to keep them from falling apart.

Always skim impurities at the beginning for a cleaner, clearer broth.

Use fresh cilantro — dried won’t give the same brightness.

Adjust seasoning at the very end, since the broth reduces slightly during cooking.

Nutritional Information (per serving, approx.)

Calories: 420

Protein: 32g

Fat: 20g

Carbohydrates: 28g

Fiber: 5g

Sodium: 980mg

(Values vary depending on cut of beef, vegetables, and serving size.)

Frequently Asked Questions

  1. Can I make Caldo de Res ahead of time?
    Yes! In fact, the flavors deepen overnight. Store in the fridge for up to 3 days or freeze for up to 2 months.
  2. Can I use a slow cooker or Instant Pot?
    Absolutely. Cook the beef and bones for 6–8 hours on low (slow cooker) or 45 minutes on high pressure (Instant Pot), then add vegetables in stages to avoid overcooking.
  3. What if I don’t have all the vegetables?
    No problem — this recipe is very flexible. Potatoes, carrots, and corn are most common, but you can use whatever you have on hand.
  4. How do I make the broth more flavorful?
    Use bone-in beef, roast the bones before simmering, or add extra bouillon and herbs like oregano or bay leaf.
  5. Is Caldo de Res gluten-free?
    Yes, as long as your bouillon is gluten-free. Always check the label if cooking for someone with dietary restrictions.
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