Caldo de Res (Beef Soup) + Video

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Caldo de Res or Mexican Beef Soup is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully. Serve with a lime wedge and homemade salsa.

caldo de res beef soup in a Mexican blue and white bowl

This rustic soup is perfect for a winter day when you are looking for something to warm you from the inside out. It’s a simple soup to make, but it does take time to make. Unlike caldo de pollo, another favorite soup, this soup is made with beef, which takes longer to cook than chicken.

What is caldo de res made of?

Caldo de res is a traditional Mexican beef soup made with beef chunks and vegetables, this recipe calls for beef shank and soup bones, cabbage, carrots, celery, potatoes, zucchini, and tomatoes.

beef shank and beef bones to make a Mexican beef soup caldo de res

This soup is best when slow simmered for at least two hours with the beef, bones, onion, and garlic for a rich beef broth. The key to this soup is to add the vegetables after the beef has cooked. 

HOW TO MAKE CALDO DE RES

  • Over high heat in a large stockpot, bring water to a boil.

boiling pot with beef and onion to make beef soup

  • Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.

skimming off fat from beef soup with a turquoise enamel spoon

  • Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.

pot of caldo de res with corn zucchini and beef and bones

WHAT ARE SAFFLOWER PETALS? 

Azafran (the Spanish word for Saffron) is the stamen of the safflower while saffron is the stamen of the crocus. A thistle-like herb with an orange-red color, it gives food an orange tinge.

HOW TO SERVE CALDO DE RES

I love caldo de res served with Mexican ricesalsa casera, and lime wedges on the side, and don’t forget the corn tortillas.

How to store caldo de res

Caldo de res freezes well in these plastic containers, which comes in very handy when you are not feeling well, and need comforting.

Watch this video to learn how to make caldo de res.

This was one of my grandma Jesusita’s favorite dishes to prepare on Sundays when all her children would visit after church. She lived near the Catholic church that most of our family grew up attending and so everyone would drop by after mass. This beef soup always had a place on the table.

Those were days I will cherish forever, all my tias, tios, and cousins around the table with our beautiful grandma.

LIKE THIS MEXICAN SOUP RECIPE? YOU MAY ALSO LIKE THESE!

Caldo de Res (Beef Soup)

Caldo de Res or Mexican Beef Soup is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully. Serve with a lime wedge and homemade salsa.Caldo de Res or Mexican Beef Soup is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully. Serve with a lime wedge and homemade salsa.
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4.45 from 9 votes
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Ingredients

  • 11 cups water
  • 1 1/2 pounds soup bones
  • 1 1/2 pounds beef shank bones, cut into 3 or 4 pieces
  • 1 tablespoon salt
  • 3 cloves garlic, chopped
  • 1/2 white or yellow onion, cut in 1-inch squares
  • 1/2 head cabbage, chopped
  • 1 large carrot, sliced
  • 2 celery stalks, sliced
  • 2 Yukon Gold potatoes, peeled and cubed
  • 2 Mexican zucchini, sliced
  • 2 tomatoes, chopped
  • 1 fresh corn on the cob, cut into 1-inch slices
  • 1/4 cup tomato sauce
  • 1/4 tsp safflower petals, azafran
  • 1/4 tsp whole coriander seeds, crushed
  • 3 tbsp cilantro, chopped
  • 3 limes, cut into wedges (optional)

Instructions

  • Over high heat in a large stockpot, bring water to a boil.
  • Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
  • Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.

Notes

Serve with Mexican ricesalsa casera, and lime wedges on the side, and don’t forget the corn tortillas.

Nutrition

Calories: 113kcal, Carbohydrates: 26g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 978mg, Potassium: 806mg, Fiber: 8g, Sugar: 10g, Vitamin A: 1861IU, Vitamin C: 91mg, Calcium: 120mg, Iron: 3mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Originally published: January 2017