Caldo de Res (Mexican Beef Soup)

Name: Caldo de Res (Mexican Beef Soup)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 2 tablespoons Olive Oil; 3 beef shanks; ½ onion (diced); 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))

Published: Nov 6, 2019 · Updated: Aug 9, 2026 by Maggie Unzueta

Caldo de Res is a hearty Mexican beef soup with tender beef and vegetables. My mom's recipe is easy, flavorful, and comforting.

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A steaming bowl of Caldo de Res with corn, bone-in beef, cabbage, carrots, zucchini, cilantro, and a vibrant red broth. A spoon, fresh cilantro, lime wedges, and a floral napkin rest on the wooden table.

Caldo de Res is a hearty Mexican beef soup made with tender beef and vegetables simmered in a flavorful broth. My mom’s version is a little different because she cooks the beef in oil first, making this recipe faster and easier than traditional methods.

Why You’ll Love This Recipe ❤️

It’s faster. Cooking the beef in oil first means less time spent skimming the broth and gives the beef a deliciously browned flavor.
It’s comforting. Tender beef, hearty vegetables, and flavorful broth make this the ultimate Mexican comfort food.
It fills the house with amazing aromas. As the soup simmers, the beef and vegetables create a delicious smell everyone will notice.
It’s my mom’s way. This is the way my mom has always made Caldo de Res, and it’s the version I grew up loving.

My Story With Caldo de Res

When I was growing up, my mom made Caldo de Res whenever one of us was sick. There was something about a big bowl of this warm, comforting soup that always made me feel a little better.

My mom makes her Caldo de Res a little differently than the traditional method. Instead of boiling the beef first, she cooks it in oil. This means you don’t have to deal with all the gunky stuff that rises to the top when you boil beef. It also makes the cooking process faster.

And my mom was all about getting things done. She was busy, so if there was a way to make dinner faster without sacrificing flavor, she did it.

Once the beef is cooked, you add the vegetables and let everything simmer together. As the soup cooks, the whole house fills with the most amazing smell. The beef becomes tender, the vegetables soak up all that flavor, and you end up with a hearty soup that feels like a hug in a bowl.

Now that I’m a mom, I make it for my own family when we’re sick.

Raw beef marrow bones cut into thick slices, showing the creamy marrow inside and red meat around the edges, arranged on a dark surface.

🥩 What Type of Beef

Look for beef shank, bone-in beef shank, or chamorro de res at the Mexican market. The bone marrow adds incredible flavor to the soup.
Choose enough beef shank to give everyone a piece of meat and bone for their bowl.
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.

Think of this as “Mexican penicillin.” When you’re sick, there’s nothing better than a big bowl of Caldo de Res. No offense to Caldo de Pollo or Caldo de Pescado. All are GREAT, but I prefer this hearty and filling Mexican soup when I’m sick.

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

👩🏼‍🍳 Instructions

Cut the meat away from the bone and season with salt and pepper.
Heat oil in a large pot and sear the meat.
Add onion and cook for 1 minute before adding 8 cups of water.
Boil for 30 minutes.

When you chop the beef, cut it 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.

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 2 cups of water to the soup pot.
Stir to combine and cook for 40 minutes.

🌟 Pro Tips

Beef broth lasts up to 4 months in a sealable bag in the freezer.
Save broth from other Mexican beef recipes like Beef Tamales, Red Beef Pozole, Picadillo.
Use a large stockpot. This recipe serves 4–6 people and can feed more depending on the size of your bowls.
To extend this recipe to serve more people, add more beef broth and vegetables. Kinda like Caldo de Verduras, the chunks of vegetables really make this soup.
A squeeze of fresh lime juice adds a bright, tangy finish to the soup.

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

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.”

A large pot of Caldo de Res shows corn on the cob, chunks of carrot, zucchini, potatoes, and beef simmering in a rich, reddish broth.

🙋🏻‍♀️ Frequently Asked Questions

What is the best meat for beef soup?

Beef shank is my first choice because the bone marrow adds so much flavor. You can also use beef stew meat, sirloin, round, or chuck.

How do I store it?

In the fridge, place the soup in an airtight 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.

A bowl of Caldo de Res brimming with corn, carrots, beef, cabbage, and cilantro, surrounded by lime halves, cilantro sprigs, a patterned cloth, and two spoons on a wooden surface.

🍴 More Mexican Beef Recipes

Caldo de Res is the kind of meal that makes you feel taken care of. It’s hearty, comforting, and packed with tender beef and vegetables. Some people like to add arroz mexicano right to the bowl, which makes an already filling soup even more satisfying.

Whether you’re making it for a sick day, a chilly evening, or simply because you’re craving a comforting Mexican soup, I hope you enjoy my mom’s version as much as I have all these years.

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About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes 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.