Nothing is more comforting than a steaming bowl of Old Fashioned Caldo de Res, one of Mexico’s most beloved homemade soups. This traditional beef and vegetable soup features tender chunks of slow-simmered beef, potatoes, corn on the cob, carrots, zucchini, cabbage, and fresh herbs in a rich, crystal-clear beef broth. Served with warm tortillas, fresh cilantro, diced onions, and lime wedges, it’s the ultimate comfort food that’s been passed down through generations.
Caldo de Res is especially popular during colder months, family gatherings, and Sunday meals. The secret lies in slowly simmering beef shank or chuck roast to create a naturally flavorful broth without relying on heavy seasonings. Every bowl is hearty, nourishing, and packed with wholesome ingredients.
Whether you’re feeding your family or preparing a comforting homemade dinner, this authentic Mexican recipe is guaranteed to become a favorite.
Why You’ll Love This Recipe
Authentic Mexican family recipe
Rich homemade beef broth
Tender slow-cooked beef
Loaded with fresh vegetables
Healthy, hearty, and naturally gluten-free
Perfect for meal prep
Even better the next day
Recipe Information
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 8
Ingredients:
For the Beef Broth
3 pounds (1.4 kg) beef shank, beef short ribs, or chuck roast, cut into large chunks
12 cups water
1 medium white onion, halved
6 garlic cloves
2 bay leaves
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon ground cumin (optional)
Vegetables
4 medium Yukon Gold potatoes, peeled and halved
3 ears corn, cut into thirds
3 medium carrots, cut into large chunks
2 zucchini, sliced into thick rounds
¼ head green cabbage, cut into wedges
2 chayote squash, peeled and cubed (optional)
2 celery stalks, cut into large pieces
Fresh Herbs
½ cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
For Serving
Lime wedges
Chopped cilantro
Diced white onion
Warm corn tortillas
Mexican rice (optional)
Salsa roja or salsa verde
Instructions:
Step 1: Make the Beef Broth
Place the beef, water, onion, garlic, bay leaves, peppercorns, salt, and cumin into a large stockpot or Dutch oven.
Bring to a gentle boil over medium-high heat.
As the broth begins to boil, skim off any foam that rises to the surface using a spoon. This helps create a clear, clean-tasting broth.
Reduce the heat to low.
Cover partially and simmer for 2 hours, or until the beef is fork-tender.
Remove the onion, garlic, and bay leaves.
Taste the broth and adjust the seasoning if necessary.
Step 2: Cook the Vegetables
Add the carrots and corn to the pot.
Simmer for 10 minutes.
Add the potatoes and celery.
Cook for another 15 minutes.
Add the zucchini, cabbage, and chayote (if using).
Continue cooking for 10–15 minutes, or until all the vegetables are tender but not overcooked.
Step 3: Finish the Soup
Stir in the chopped cilantro and parsley during the final 2 minutes of cooking.
Taste once more and add additional salt if needed.
The broth should be rich, clear, and deeply beefy.
Step 4: Serve
Divide the vegetables and beef evenly among serving bowls.
Ladle the hot broth over the top.
Serve with:
Warm corn tortillas
Fresh lime wedges
Chopped cilantro
Diced white onion
Salsa roja or salsa verde
Squeeze fresh lime juice into each bowl just before eating for the most authentic flavor.
Tips for the Best Caldo de Res
Use Beef Shank
Beef shank is the traditional cut because the bones and connective tissue create an incredibly rich, flavorful broth.
Simmer Low and Slow
Avoid boiling vigorously. A gentle simmer keeps the broth clear and produces tender meat.
Add Vegetables in Stages
Hard vegetables like carrots and potatoes need more time than zucchini and cabbage. Adding them gradually ensures everything is perfectly cooked.
Skim the Broth
Removing the foam during the first few minutes of cooking results in a cleaner, more professional-looking soup.
Finish with Fresh Lime
Fresh lime juice brightens the broth and balances the richness of the beef.
Serving Suggestions
Old Fashioned Caldo de Res pairs perfectly with:
Fresh corn tortillas
Mexican rice
Salsa verde
Salsa roja
Avocado slices
Pickled jalapeños
Fresh radishes
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze the soup (without zucchini or cabbage if possible) for up to 3 months.
Reheating
Reheat gently over medium heat until hot. Add a splash of water or beef broth if the soup has reduced during storage.
Frequently Asked Questions
What cut of beef is best for Caldo de Res?
Beef shank is the traditional choice because it creates a rich broth and becomes incredibly tender. Beef chuck, short ribs, or beef neck bones are also excellent options.
Can I make Caldo de Res in a slow cooker?
Yes. Cook the beef and broth on Low for 8–10 hours or High for 5–6 hours. Add the vegetables during the final 1½–2 hours so they don’t become too soft.
Can I add other vegetables?
Absolutely. Green beans, Mexican squash, cabbage, chayote, and even sweet potatoes are common additions depending on the region and family tradition.
Why is my broth cloudy?
Cloudy broth usually results from boiling too hard. Keep the soup at a gentle simmer and skim off the foam during the first few minutes for the clearest broth.
Final Thoughts
Old Fashioned Caldo de Res is one of the most comforting and traditional dishes in Mexican cuisine. Slow-simmered beef, fresh garden vegetables, sweet corn, and a rich homemade broth come together to create a nourishing meal that’s perfect for any time of year. Served with warm tortillas, fresh cilantro, onions, and a squeeze of lime, this timeless recipe captures the heart of authentic Mexican home cooking and is sure to become a cherished favorite at your table. 🍲🥩🌽🥕🇲🇽