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    Home » Recipes » Beef » Caldo de Res + VIDEO

    Caldo de Res + VIDEO

    Last Updated November 9, 2022. Originally Posted November 6, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caldo de Res is a delicious and hearty Mexican Beef Soup with a robust broth. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico.
    Jump to Recipe Print Recipe
    Caldo de Res in a white bowl surrounded by lime wedges and cilantro.
    Caldo de Res, or Mexican Beef Soup, in a white bowl topped with cilantro and surrounded by lime wedges.

    Authentic Caldo de Res, Mexican Beef Soup, is a bowl of love, warmth, and goodness.

    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.

    No offense to Caldo de Pollo, Caldo de Albondigas, or Caldo de Pescado. All are GREAT, but I prefer this hearty and filling Mexican soup when I’m sick.

    Think of this as “Mexican penicillin.”

    It’s guaranteed to make you feel better in an instant.

    Bone marrows on a granite cutting board.

    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.

    Step-By-Step Instructions

    A collage showing how to cook the meat for the beef soup.
    • 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.

    Pro Tip:

    Save broth from other Mexican beef recipes like Beef Tamales, Red Beef Pozole, Picadillo

    Beef broth lasts up to 4 months in a sealable bag in the freezer.

    A collage showing when to add all the vegetables to the stock pot for the soup.
    • 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.”

    A collage showing when to add the cabbage and for how long.

    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.

    A large stock pot of Mexican Beef Soup with a ladle and surrounded by lime wedges.

    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.

    Caldo de Res, or Mexican Beef Soup, is a traditional Mexican dish made with beef shanks and loaded with vegetables. Hearty and extremely satisfying, this recipe is a well-loved classic in Mexico. By Mama Maggie’s Kitchen

    More Mexican Beef Stews:

    Birria de Res

    Caldillo Durangueño

    Carne en Su Jugo

    Frijoles Charros

    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.

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    Did you make this recipe? Please rate the recipe below!

    Caldo de Res, or Mexican Beef Soup, is a traditional Mexican dish made with beef shanks and loaded with vegetables. Hearty and extremely satisfying, this recipe is a well-loved classic in Mexico. By Mama Maggie’s Kitchen

    Caldo de Res (Mexican Beef Soup)

    Caldo de Res is a delicious and hearty Mexican Beef Soup with a robust broth. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico.
    4.95 from 38 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 4 -6
    Calories: 257kcal
    Author: Maggie Unzueta

    Ingredients

    • 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)

    Instructions

    • 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.
    • Enjoy!

    Video

    Notes

    If you can’t find chayote, omit altogether. 
    You can substitute Mexican zucchini (or calabacitas) for Italian zucchini. 
    Lime juice can be added either during the cooking to help tenderize the meat, or at the end right before serving. 
    HOW LONG DOES CALDO DE RES LAST?
    • In the refrigerator, Caldo de Res lasts for 3-4 days.
    • The Caldo de Res will last 4-5 months in the freezer.
    To reheat from frozen:
    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. 

    Nutrition

    Calories: 257kcal | Carbohydrates: 21g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 929mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5469IU | Vitamin C: 51mg | Calcium: 90mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Beef, Healthy, Mexican, Recipes, Soups

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Swathi

      March 27, 2021 at 11:13 pm

      5 stars
      This sounds like not only delicious but also filling beef soup with lot of flavors.

      Reply
      • Maggie U

        March 29, 2021 at 5:09 pm

        Hope you try it! It’s both filling and delicious

        Reply
      • Tweetybird

        January 10, 2023 at 6:30 pm

        5 stars
        Great soup did aliitle change I added seasoning all a tablespoon it gave more taste. Thank you keeper

        Reply
        • Maggie Unzueta

          January 11, 2023 at 2:16 pm

          Sounds great. Yes, please modify according to your taste. 🙂

    2. Lynndee

      March 28, 2021 at 8:04 am

      I always crave for soup when it’s raining or when it’s cold. This would be perfect to have today because it’s raining.

      Reply
      • Maggie U

        March 29, 2021 at 5:04 pm

        Perfect for rainy days! Hope you try it

        Reply
      • Elena Estrada

        December 31, 2022 at 3:01 pm

        You never say when to add the garlic. I would guess it should be added when the onions are added to the beef?

        Reply
        • Maggie Unzueta

          January 3, 2023 at 8:29 am

          It’s in the recipe card. It mentions how much garlic to add and when to add it.

    3. Catalina

      March 28, 2021 at 9:08 am

      5 stars
      This beef soup looks so hearty and full of a lot of good nutrients. Yummy!

      Reply
      • Maggie U

        March 29, 2021 at 5:03 pm

        Healthy and delicious!

        Reply
    4. Ice Cream n Sticky Fingers

      March 29, 2021 at 2:15 pm

      5 stars
      Yum. This soup sounds so good. I’ll have to make some soon. My grandma used to make something similar and I can’t wait to give it a try.

      Reply
      • Maggie U

        March 29, 2021 at 5:01 pm

        Hope you try it! This recipe it’s delicious

        Reply
    5. Brenda

      October 16, 2021 at 4:32 pm

      5 stars
      Just made the soup on a hot day, in true Mexican form. Delish! I omitted the lime juice and jalapeños during cooking. I included them as optional toppings!

      Reply
      • Maggie Unzueta

        November 2, 2021 at 9:45 am

        On a hot day! Too funny. I do that too. Glad you liked it.

        Reply
    6. Mari

      December 8, 2021 at 12:26 pm

      Thanks for this recipe, it looks & sounds delicious! Plan to try it soon. How did you get the broth to be such a rich reddish brown color? Did you add chili powder or tomatoes to the soup? If so, how much. Thanks.

      Reply
      • Maggie Unzueta

        December 9, 2021 at 10:15 am

        Someone else on social media made the same comment about the reddish color. I add some chili powder when I served it. That is completely optional. It’s delicious just as is.

        Reply
    7. Anonymous

      July 12, 2022 at 7:42 pm

      A very very favorite!!!!!!

      Reply
      • Maggie Unzueta

        July 14, 2022 at 9:43 am

        Yes! Mine too 🙂

        Reply
    8. Irene

      December 1, 2022 at 7:41 pm

      5 stars
      I love the way you formatted the recipe with step by step pictures. Easy to follow. Nice job. Can’t wait to try it!

      Reply
      • Maggie Unzueta

        December 5, 2022 at 4:46 pm

        Thanks. It’s an easy caldo de res recipe. Hope you like it!

        Reply
    9. Jennifer Leal

      December 7, 2022 at 9:41 am

      5 stars
      I absolutely love this recipe I’ve tried other’s in the past, this is by far the best thank you mama Maggie 👍

      Reply
      • Maggie Unzueta

        December 7, 2022 at 10:55 am

        So happy you liked this caldo de res recipe. Thank you!!

        Reply
    10. Michelle

      January 4, 2023 at 6:12 pm

      5 stars
      Thank you for sharing this delicious Caldo de Res. I made it today with the bone marrow and came out perfect. Lovely for the rainy CA weather and all the health benefits.

      Reply
      • Maggie Unzueta

        January 6, 2023 at 11:28 am

        I love this soup when it’s cold. The best!

        Reply
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