Caldo De Res (A Mexican Beef -Vegetable Soup)

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!

Ingredients Nutrition


  1. Chop the beef shank into large chunks, keeping some attached to the bone.
  2. Sauté the beef chunks with the chopped onions, salt, and pepper.
  3. After the beef is browned, add the beef stock and the stewed tomatoes.
  4. Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tender”.
  5. Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
  6. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
  7. Add the vegetables to the soup.
  8. Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
  9. Reduce the heat to medium and simmer for 20 minutes.
  10. Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
  11. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
  12. Serve, making sure each bowl contains chunks of all the vegetables.
  13. Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
  14. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.


Most Helpful

We've made this recipe several times and love it. Instead of a bone-in beef shank, we just use some kind of chunked boneless steak with a condensed homemade beef stock. We don't have access to chayotes, so we use zucchinis instead. Highly recommend this soup!

Kamark July 17, 2012

FANTASTIC! I would give this 10 stars if I could. I made this recipe as written with only a few substitutions. For the meat I used 4 beef shanks, 1 large beef short rib (butcher cut into 6 or 7 pieces), and 4 large pieces of oxtail. Instead of using beef broth, I browned the shanks and rib pieces over high heat to get more flavor, then added the oxtail, onions, salt and pepper and sauted as directed. In step 3, I added plain water and a small can of diced tomatoes. For the veggies, the only change was to use Mexican zucchini. Other than that, I followed the recipe as written. AWSOME! My husband, who is Mexican, loved it. My children loved it as well. They said, "The potatoes taste like french fries!" This recipe makes a huge pot of soup. The amount of servings depends on who you are serving, but it is easily 6-8.

Foodie2shoes February 11, 2009

I made a few changes, I added: 1 Anaheim pepper, 1/2 green pepper, 1 full teaspoon of oregano, 2 bay leaves, 1/2 teaspoon cumin, 1 package Lipton mushroom/onion soup, one of each squash posted, and 1 can of chopped tomatoes with Mexican seasonings.

Leissa M. December 08, 2013

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