Old Fashioned Caldo de Res

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Nothing warms the soul quite like a steaming bowl of Old-Fashioned Caldo de Res. This traditional Mexican beef soup is loaded with tender chunks of beef, hearty vegetables, and a rich, flavorful broth. It’s the ultimate comfort food, perfect for chilly evenings, family gatherings, or whenever you crave a wholesome homemade meal.

Why You’ll Love This Recipe

  • Rich, savory broth made from slow-simmered beef
  • Packed with nutritious vegetables
  • Hearty enough to be a complete meal
  • Traditional Mexican comfort food
  • Even better the next day

Prep Time

  • Prep Time: 20 minutes
  • Cook Time: 2½–3 hours
  • Total Time: About 3 hours 20 minutes

Servings

8 servings

Ingredients

For the Soup

  • 3 pounds beef shank with bone (or beef short ribs)
  • 12 cups water
  • 1 large onion, halved
  • 4 cloves garlic, peeled
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Vegetables

  • 4 medium carrots, cut into large chunks
  • 3 ears corn, cut into thirds
  • 2 medium potatoes, peeled and quartered
  • 2 zucchini, sliced into thick rounds
  • 1 chayote squash, peeled and chunked (optional)
  • ½ small cabbage, cut into wedges
  • 2 celery stalks, chopped

For Serving

  • Fresh cilantro, chopped
  • Lime wedges
  • Diced onion
  • Warm corn tortillas
  • Sliced jalapeños (optional)

Instructions

Step 1: Cook the Beef

  1. Place the beef shanks, water, onion, garlic, salt, and pepper in a large stockpot.
  2. Bring to a boil over high heat.
  3. Skim off any foam that rises to the surface.
  4. Reduce heat to low, cover partially, and simmer for 1½ to 2 hours, or until the beef is very tender.

Step 2: Add the Vegetables

  1. Add carrots, corn, potatoes, and celery.
  2. Simmer for 20 minutes.
  3. Add zucchini, chayote, and cabbage.
  4. Continue simmering for another 20–25 minutes until all vegetables are tender.

Step 3: Finish the Soup

  1. Taste the broth and adjust salt and pepper if needed.
  2. Remove the onion pieces if desired.
  3. Keep the beef on the bone or remove and shred into bite-sized pieces.

Step 4: Serve

  1. Ladle the soup into large bowls.
  2. Make sure each serving includes beef, vegetables, and broth.
  3. Garnish with fresh cilantro and diced onion.
  4. Serve with lime wedges and warm corn tortillas on the side.

Tips for the Best Caldo de Res

  • Beef shanks with bone provide the richest flavor.
  • Simmer slowly for the most tender meat and flavorful broth.
  • Add extra vegetables such as green beans or Mexican squash if desired.
  • A squeeze of fresh lime brightens the entire bowl.
  • Skim the broth occasionally for a cleaner, clearer soup.

Storage

  • Refrigerate in an airtight container for up to 4 days.
  • Freeze for up to 3 months.
  • Reheat gently on the stovetop until hot.

Nutrition (Approximate Per Serving)

  • Calories: 420
  • Protein: 35g
  • Carbohydrates: 20g
  • Fat: 22g
  • Fiber: 5g

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