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.
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.
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. Als try Ground Beef Vegetable Soup.
Buy one beef shank per person. You want to be able to serve the bone to eat bowl.
Step-By-Step Instructions
- 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.
- 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.
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Did you make this recipe? Please rate the recipe below!
Caldo de Res (Mexican Beef Soup)
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
- 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.
Eliza R
Can’t wait to make this! 🤗
Maggie U
It’s delicious!
Kathy
I added a can of Rotel Diced Tomatoes with Cilantro and Lime Juice for a little extra sump’in, sump’in . The soup was delicious! We all agreed the leftovers the next day tasted even better!
Patricia Ramos
Sounds really yummy, I’m glad you liked it!
Raelene Ross Ramirez
I use the tomatoes with green chilies for almost everything! It just adds an amazing flavor to everything.
Maggie U
They do! Green tomatoes are delicious!
R Morales
First time making this and i was impressed. My father in law (picky eater) even said it was really good. Thanks for sharing this recipe.
Maggie U
Glad you and your father in law liked it! It’s really good
Nina
What makes the caldo red? I don’t see anything that can give it a red color.
Maggie Unzueta
That’s a good point. I have no idea. lol. Just made it the other day again, and it also turned out reddish. You can see how I made it on my Instagram highlights.
Nagisa Day
When do you put the bones in?? It says remove the meat from the shanks, but don’t you cook the bone/marrow too?
Maggie Unzueta
Hi. You add the meat and the bones at the same time. I’ll adjust the recipe. Thanks for letting me know. Oh, you can also see when everything is added in the video. Happy cooking!
Rebecca @ Strength and Sunshine
What a hearty meal for the winter!
vanessa
This looks so freaking delicious. I wish you could come make it at my house because if I even attempted with the beef shanks it’d be bad. That marrow intrigues me though. I may have to investigate. Thanks for sharing!
Lori Geurin
Oh my goodness – this looks so amazing! Hearty soups are the ultimate comfort food in the winter. I love spicy flavors and can’t wait to try your recipe.
Marina
I love Mexican food especially because it’s spicy. I’m vegan so this recipe is defintely not for me, but I might skip beef what do you think? Or what could I use instead of beef?
Dinah McKenzie
Sorry, I was on a wrong line below. Chuckle! I am trying to make a Christmas Calde de Res Soup for my spanish speaking neighbor and family. I can tell your work is very professional and I am learning to cook Mexican food to cheer them up. I was born with deaf-blind genes and spina bifida from my father’s DNA with Agent Orange from World War II. I have been cooking over 55 yrs for I am a homemaker. God bless you letting me having your Calde re Des Soup recipe. Your kindness and thoughtfulness is greatly appreciated.
Mucha Gracias! Feliz Navadid!
Maggie Unzueta
That’s so nice of you. Hope you and your friends enjoy this recipe for Caldo de Res. iFeliz Navidad!
Brittany
I can never deny a nice bowl of caldo de res, but when it comes to favorites i would definitely choose caldo de pollo! Thanks for the awesome recipe!
Maggie Unzueta
Yes to both! Yum. Yum.
Leah
This soup looks great! I love the great chunks of veggies, such a hearty meal!
Maggie Unzueta
Yes. Especially when it’s cold, this soup is awesome! (humbly speaking, of course)
Lala
Mmmm the Bf would love this! May have to surprise him with this recipe soon.
Maggie Unzueta
Hope you do! Guarantee he’ll love you for it, but I’m sure he already does. 🙂
Krysten
OH my god that looks absolutely amazing! I have always loved bone marrow, it is so tasty! I need to make this soup soon!
Maggie Unzueta
The bone marrow is the BEST part. Enjoy!
Jae | Dreaming of Leaving
A soup very similiar to this was always made on very cold nights in my Puerto Rican household – its the best! Great post xo
Maggie Unzueta
That’s awesome! I love being introduced to what I think is a “new” dish, but we just call it something different in Mexico. 🙂
Amber
For whatever reason, having a slice of jalapeno settles my nauseous stomach. However, I’m thinking I need to try this soup the next time I have the flu!
Maggie Unzueta
I’m not a doctor, but if I were, I would order this to any of my patients. … Next stop, med school! 🙂
Emely
My GOD! I love this. In Costa Rica, where I’m from we have a Beef Stew that we call Olla de Carne. It’s very similar to this. Perfect for winter & Hangovers too!
Maggie Unzueta
I’ve seen different versions of this soup even within Mexico. It’s called by different names too. Caldo de Res is the most common though. I’ll have to look up Olla de Carne. Saludos!
Stacey
Can’t wait to try this! 🙂
Maggie Unzueta
Awesome! Enjoy!
Marie-Pierre
Looks like a perfect comfort dish!!! Yum!
Maggie Unzueta
It is! Right now, it gets cold at night (San Diego’s version of cold). This soup really warms you up. 🙂
candy
Always looking for a hearty warm soup to make for my family. Thinking this would be a winner at the dinner table.
Maggie Unzueta
Definitely a winner! Hope you enjoy. 🙂