Authentic Caldo de Res (Mexican Beef Soup) Recipe -

There is nothing like a warm bowl of caldo de res on a cold day—and, if you grew up in Mexico like me, you’ll remember moms serving it even when it was 100°F outside! I used to complain to my mamá about eating hot soup in the summer, but now that I’m a Mexican mom myself… guess what? I do the same!

Caldo de Res: My Mom’s Authentic Mexican Beef Soup

This Mexican beef soup is more than just a meal—it’s food for the soul. It’s hearty, full of vegetables, and made with slow-simmered beef that melts in your mouth.

My mom’s secret? Always add a couple of beef bones (hueso con tuétano). They make the broth rich, flavorful, and naturally packed with collagen that gives it that velvety texture.

Ingredients for Caldo de Res

2 pounds beef shank (chambarete)
2 pounds chuck roast or bone-in beef (costilla, osobuco)
1 tablespoon salt
1 teaspoon pepper
3 bay leaves
3 ears of corn, cut into chunks
3 carrots, peeled and cut into sticks
1 chayote or Mexican squash, cut in wedges
2 celery stalks
3 zucchini (calabacitas), cut into half-moons
½ cabbage, cut into wedges

How to Make Caldo de Res

1-Cook the beef – In a large pot, add the beef, salt, pepper, bay leaves, and about half a gallon of water. Bring to a boil, skim off any foam, then lower the heat and let it simmer until tender (about 1.5–2 hours).
If you’re using an Instant Pot, cook on high pressure for 45 minutes.

2- Add vegetables – In a separate pot, cook the vegetables until just tender. (I like to cook them separately so they don’t get mushy, but you can add them straight to the beef if you prefer one-pot cooking.)

3- Combine everything – Once the beef is cooked, remove it, cut it into bite-sized chunks, and return it to the pot. Add the vegetables into the beef broth, bring everything to a gentle boil for about 10 minutes so the flavors marry together.

4- Serve – Caldo de res is traditionally served with Mexican rice, warm corn tortillas, and avocado slices. At my house, we love adding a spoonful of rice right into the soup and rolling up a tortilla to dip into the broth.

What is the Best Meat for Caldo de Res?

The best cuts of beef for caldo de res are beef shank (chambarete) and chuck roast, because they stay tender and release rich flavor into the broth. Adding beef bones or marrow bones is a must if you want that deep authentic taste.

Since I try to eat lighter, I usually pick chambarete because it’s leaner but still gives you a delicious broth.

FAQs About Caldo de Res

Q: How long does caldo de res take to cook?
A: On the stove, about 2 hours. In the Instant Pot, only 45 minutes.

Q: Is caldo de res healthy?
A: From my own experience, yes! It’s packed with vegetables, protein, and feels very comforting while still being lighter than many Mexican stews.

Q: What do you eat with caldo de res?
A: Always with rice, tortillas, lime wedges, and a little salsa on the side.

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Authentic Caldo de Res

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Ingredients

2 pounds beef shank
2 pounds chuck roast or bone in beef
1 tbsp salt
1 tsp pepper
3 bay leaves
3 ears of corn cut into chuncks
1 chayote mexican squash
2 celery stalks
3 zucchini cut into half-moons
1/2 cabbage cut into wedges

Instructions

Cook the beef – In a large pot, add the beef, salt, pepper, bay leaves, and about half a gallon of water. Bring to a boil, skim off any foam, then lower the heat and let it simmer until tender (about 1.5–2 hours).If you’re using an Instant Pot, cook on high pressure for 45 minutes.
Add vegetables – In a separate pot, cook the vegetables until just tender. (I like to cook them separately so they don’t get mushy, but you can add them straight to the beef if you prefer one-pot cooking.)
Combine everything – Once the beef is cooked, remove it, cut it into bite-sized chunks, and return it to the pot. Add the vegetables into the beef broth, bring everything to a gentle boil for about 10 minutes so the flavors marry together.
Serve – Caldo de res is traditionally served with , warm corn tortillas, and avocado slices. At my house, we love adding a spoonful of rice right into the soup and rolling up a tortilla to dip into the broth.