Mexican Beef Soup

Here’s a warm and flavorful recipe for Mexican Beef Soup (aka Caldo de Res) — a traditional, comforting dish made with tender beef, chunky vegetables, and a rich, aromatic broth. It’s perfect for cool evenings, sick days, or when you just need a hearty bowl of love.

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🍲 Mexican Beef Soup (Caldo de Res)

👥 Serves: 6–8

⏱️ Prep Time: 20 mins | Cook Time: 2–3 hours (stovetop)
✅ Can be made on stovetop, slow cooker, or Instant Pot

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🧾 Ingredients

For the broth:

• 2.5–3 lbs (1.2–1.5 kg) beef shank or beef stew meat (with bone for flavor)

• 12 cups water (or beef broth)

• 1 small onion, halved

• 4 cloves garlic, peeled and smashed

• 2 bay leaves

• Salt, to taste

Vegetables (add in stages):

• 3–4 carrots, peeled and cut into chunks

• 2 corn cobs, halved or cut into thirds

• 3 potatoes, peeled and cubed

• 2 zucchini (calabacitas), cut into thick rounds

• 1/2 head of green cabbage, cut into wedges

• 1 handful green beans (optional)

• 1–2 Roma tomatoes, chopped or blended (optional for color)

Seasonings:

• 1–2 tsp cumin

• 1/2 tsp black pepper

• Fresh cilantro, chopped

• Lime wedges, for serving

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👨‍🍳 Instructions

1. Cook the beef:

• In a large pot or Dutch oven, add beef, water, onion, garlic, bay leaves, and a generous pinch of salt.

• Bring to a boil, then reduce to a simmer.

• Skim off foam as it appears.

• Cover and simmer for 1.5–2 hours, or until meat is very tender and pulling away from the bone.

💡 If using a pressure cooker/Instant Pot, cook on high pressure for 35–40 mins.

2. Add hearty vegetables:

• Once beef is tender, remove onion and garlic (optional).

• Add carrots, corn, and potatoes. Cook for 15–20 minutes.

3. Add remaining vegetables:

• Add zucchini, cabbage, and green beans.

• Simmer another 10–15 minutes until all vegetables are cooked but not mushy.

4. Adjust seasoning:

• Stir in cumin, black pepper, and more salt to taste.

• Optionally add blended or chopped tomatoes for a deeper broth color.

• Add chopped cilantro at the very end or as a garnish.

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🥣 To Serve:

• Serve hot in large bowls with chunks of meat and vegetables.

• Garnish with:

  • Fresh cilantro

  • Lime wedges

  • Chopped onion or jalapeño (optional)

  • Warm corn tortillas or rice on the side

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🌟 Tips & Variations:

• Add chayote squash, turnips, or sweet potatoes for regional variations.

• Don’t rush the simmer — the longer the broth simmers, the richer the flavor.

• Leftovers taste even better the next day!