Authentic Caldo de Res, Mexican Beef Soup, is a bowl of love, warmth, and goodness.
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Next time you’re under the weather, I invite you to try this hearty soup recipe. It has the rich beef flavor you’d expect from a Mexican restaurant.
Think of this as “Mexican penicillin.”
It’s guaranteed to make you feel better in an instant.
Table of Contents
What Type of Beef
The best part about this soup is the bone marrow. Look for beef hind shanks or bone-in beef shank (Chamorro de res) at the store.
There are many health benefits associated with marrow bones and bone broth.
If you don’t want to use it, you can use a different cut of beef such as top round, chuck roast, or beef stew meat instead.
Buy one beef shank per person. You want to be able to serve the bone to eat bowl.
- Cut the meat around the bone marrow and season with a teaspoon salt and pepper.
- Heat oil in a large pot and sear the meat.of
- Add onion and cook for 1 minute before adding plenty of water.
- Simmer for 30 minutes.
Chop the beef into 1-inch pieces. Since this is a soup, you want the meat to fit a spoon.
Homemade broth is the best, but you can also use store-bought beef broth and skip the 30 minutes of simmering.
Beef broth lasts up to 4 months in a sealable bag in the freezer.
- Add garlic, jalapeno, bay leaves, fresh ears of corn, more veggies, and more cups of water to the soup pot.
- Stir to combine,
- Cook for 40 minutes.
The Name Game
This soup is most commonly known as “Caldo de Res” or sopa de res. Both terms are translated into “Mexican Beef Soup.”
You’ll also hear “Puchero” or “Cocido.”
For non-Spanish speaking readers, “cocido de res” means “cooked beef.”
Be sure to use a large stockpot. This Caldo de Res recipe feeds 4-6 people, but it can feed more, depending on the size of your bowls.
To EXTEND this recipe to serve more people, add more beef broth and more veggies.
Kinda like Caldo de Verduras, the chunks of vegetables really make this soup.
Lime juice is added to help tenderize the meat and to provide tanginess.
Frequently Asked Questions
What is the best meat for beef soup?
For this soup, we are using beef shank. Or, you can also use beef stew meat, sirloin steak, round, or chuck.
How do I store it?
In the fridge, place the soup in a sealable container. The Mexican Beef Soup will last for 3-4 days. To freeze leftovers, place in a plastic freezer bag. Remove as much air as possible.
Be sure to cool it before placing it in the freezer. It will last for 4-5 months.
How do I reheat frozen beef soup?
Place the frozen soup in the microwave and heat on high for 4-5 minutes. If doing it on the stove, place in a stock pot. Over medium-high heat, cook for 15 minutes.
Can I make this in an instant pot or pressure cooker?
You can but you will have to make many adjustments such as cooking time.
More Mexican Beef Stews:
Serve your Caldo de Res in a large bowl with warm corn tortillas, lime, and jalapeno slices for some spice.
You can change this up a bit according to your personal preferences. Optional veggies include green beans or perhaps a small white onion. Some people will also add Mexican rice to the soup bowl.
A comforting, satisfying, and delicious soup to warm you up on cold winter nights.
Hungry for More?
Did you make this recipe? Please rate the recipe below!
Caldo de Res (Mexican Beef Soup)
- 2 tablespoons Olive Oil
- 3 beef shanks
- ½ onion diced
- 8-10 cups of water
- 2 garlic cloves finely diced
- Juice of 2 limes
- 1 jalapeño finely diced
- 1 bay leaf
- 1 chayote diced
- 2 Mexican zucchini diced
- 2 carrots chopped
- ¼ cabbage sliced 3-inch pieces
- 2 corn on the cob 3-inches each
- Salt and pepper to taste
- Cilantro chopped (optional)
- Remove the meat from each of the beef shanks.
- Chop meat into 1-inch pieces.
- Season the meat with salt and pepper.
- Heat the olive oil in a large stock pot.
- Add the beef and the bones to the pot.
- Brown on all sides.
- Add onion.
- Stir for one minute, or until translucent.
- Add 8 cups of water, more salt and pepper, and garlic.
- Cover and simmer for 30 minutes, or until beef is tender.
- Add jalapeño, bay leaf, chayote, zucchini, carrots, and corn.
- Taste for salt. Add salt and pepper if needed.
- Make sure there’s enough water to cover all the ingredients. If not, add more water.
- Cover and simmer for 50 minutes.
- In last 10 minutes of cooking, add cabbage slices and lime juice.
- Taste again for good measure.
- Top each bowl with cilantro.
- Serve along with additional lime wedges and tortillas.
- In the refrigerator, Caldo de Res lasts for 3-4 days.
- The Caldo de Res will last 4-5 months in the freezer.
Place in the microwave, heat on high for 4-5 minutes.
On the stove, place in stock pot. Over medium-high heat, cook for 10-15 minutes.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.