Caldo de Res – Mexican Beef Soup Recipe

Stove Top – Slow Cooker – Instant Pot Pressure Cooker Instructions

Caldo de Res is a traditional Mexican and Guatemalen beef and vegetable soup.  Caldo de Res translates to “Beef Soup” in Spanish.  Other names for this soup in Mexico are “cocido” or “puchero”.

 

Caldo de Res

 

To prepare a pot of this comforting soup, the beef and bones are simmered over the stove until the meat is tender and results in an aromatic broth.  The beef and bones are removed from the broth, then large chunks of vegetables are added and cooked until softened.  Beef chunks are added back in before serving.

A pot of Caldo de Res will typically include the following vegetables: ears of corn, potatoes, carrots, yucca, squash and cabbage.  You may find in some Latin markets that the vegetables for Caldo de Res and pre-cut and packaged ready to take home and prepare.  The soup itself is not spicy, but if an individual wants to add heat to their bowl of soup, a spicy salsa or chopped peppers can be added in as part of the garnishment.

Guatemalans traditionally look forward to enjoying Caldo de Res for Saturday lunch.  It is also popular to find lunch carts in Guatemala City selling Caldo de Res as a Monday special to help cure the weekend hangover and many Mexican households also enjoy as a Sunday meal.  Bowls of soup are usually accompanied with sides of corn tortillas and rice.  Favorite garnishment toppings include chopped onions, peppers, sliced radishes, cilantro or mint, avocado slices and a squeeze of fresh lime.  When serving Caldo de Res, it is also a good idea to also serve a small plate on the side to set the chunks of corn or larger pieces of vegetables to enjoy separately.

 

Caldo de Res – Mexican Beef Soup Recipe:

Caldo de Res – Mexican Beef Soup Recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Yield: 6-8 servings

Slow Cooker Cook Time: High heat- 4-5 hours, Low heat - 8-10 hours

Pressure Cooker Time: 1 hour

Ingredients:

4 tablespoons vegetable oil, divided
1 pound beef shank or beef ribs with bones
1 pounds beef chuck roast, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 medium yellow onion, peeled and chopped
2 to 3 whole garlic cloves, peeled and minced
1 tablespoon fresh oregano*
1 teaspoon ground cumin
1 teaspoon chicken bouillon
4 cups beef broth**
2 cups water
1 to 2 bay leaves
1 (14.5 ounce can) diced tomatoes with liquid
1 (14.5 ounce can) tomato sauce***
2 large red potatoes, cut into 2-inch cubes
2 carrots, peeled and cut into 1-inch chunks
1 zucchini squash, halved lengthwise, and cut into 1-inch pieces
2 ears of corn, husks and silk removed, and cut crosswise into 1-inch thick rounds
1/2 medium head of cabbage, cored and cut into wedges (Optional)
Salt and pepper to taste

Garnishment toppings:
chopped cilantro or mint
chopped onions
sliced jalapeños
sliced radishes
avocado slices
lime wedges

Can substitute 1 teaspoon dried oregano

** Learn how to make homemade beef stock.

*** You can make your own tomato sauce “recaudo” by blending together 2 medium-sized tomatoes (cubed), 2 garlic cloves, 1/4 cup chopped onion, and 1/4 cup of water.

 

Instructions:

Stove top Instructions:

Pat beef dry with paper towels and sprinkle with salt and pepper.  In a large 6 quart Dutch oven over medium-high heat, add 2 tablespoons vegetable oil.  Add beef w/ bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.

Add 2 more tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent.  Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant. 

Pour in beef stock and water and stir together with onion mixture to scrape up all the browned bits at the bottom of the pot.  Stir in beef with bones and bay leaves.  Bring to a boil, then reduce heat to medium-low and let simmer uncovered for 1 hour.

Add in diced tomatoes with liquid, tomato sauce, potatoes, carrots and stir together with soup mixture.  Continue to let simmer uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in zucchini, corn and cabbage wedges and stir into soup mixture.  Let simmer for 5 to 10 minutes or until corn is tender.  Finish off by stirring in cilantro and season with salt and pepper to taste.  Discard the bay leaves and bones.

Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy.  This soup is excellent served with corn or flour tortillas on the side.

Serves 6 to 8.

Slow Cooker Instructions:

Pre-heat slow cooker on high heat

Pat beef dry with paper towels and sprinkle with salt and pepper.  In a large skillet over medium-high heat, add 2 tablespoons vegetable oil.  Add beef with bones and brown on all sides, about 5 to 7 minutes total.  Remove beef from skillet and set aside on plate. 

Add 2 additional tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent.  Scrape up any browned bits from the bottom of the skillet.  Stir in garlic, oregano, cumin, and chicken bouillon and cook for about 30 seconds until fragrant.

Add beef with bones and onion mixture to slow cooker and pour in beef stock and water.  Stir in beef chunks and bay leaves.  Cover with lid and cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.

During last hour of cooking, remove lid and add in diced tomatoes with liquid, tomato sauce, potatoes, and carrots; stir together with soup mixture.  Cover with lid and cook for remainder of time or until beef and vegetables are tender.

Remove lid and add in zucchini, corn and cabbage and stir into soup mixture.  Cover with lid and let cook for 5 to 10 minutes or until corn is tender.  Finish off by stirring in cilantro and season with salt and pepper to taste.  Discard the bay leaves and bones.  

Serve in bowls garnished with cilantro, jalapeño slices, radish slices, and squeeze a fresh lime wedge over the soup and enjoy.  This soup is excellent served with corn or flour tortillas on the side.

Serves 6 to 8.


Instant Pot Pressure Cooker Instructions: 

Caldo de Res
Select Saute mode and high heat setting.  Pat beef dry with paper towels and sprinkle with salt and pepper.  Add 2 tablespoons vegetable oil to inner pot.  Add beef with bones and brown on all sides, about 5 to 7 minutes total.  Remove beef and set aside on plate.

Add 2 more tablespoons vegetable oil to inner pot, then add onions and sauté for 4 minutes until softened and translucent.  Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant.  Press the Keep Warm/Cancel button to turn off the heat.

Pour in beef stock and water. Add in beef with bones and bay leaves and stir everything together. Cover with lid and turn to seal lid closed.  Adjust steam valve to close.  Select the Manual button, high heat setting.  Adjust cooking time to 20 minutes, then let natural pressure release for 10 minutes, then quick release the rest of the steam and open the lid when all the pressure is released.

Add in the diced tomatoes with liquid, tomato sauce, carrots and potatoes and stir together.  Note: Do not let inner pot get more than 2/3rd full, you may have to adjust liquids depending on the size of the pot.  Cover with lid and turn to seal the lid closed.  Adjust steam valve to close.  Select the Manual button, high heat setting.  Adjust cooking time to 10 minutes, then then quick release the pressure and open the lid.  Add in the zucchini, corn and cabbage wedges.  Select the Saute button and let cook for 5 to 10 minutes with the lid off until the corn is tender.  Press the Keep Warm/Cancel button to turn off the heat.

Finish off by stirring in cilantro and season with salt and pepper to taste.  Discard the bay leaves and bones.  Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy.  This soup is excellent served with corn or flour tortillas on the side.

Serves 6 to 8.

 

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Caldo de Res

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Comments and Reviews

4 Responses to “Caldo de Res – Mexican Beef Soup Recipe”

  1. Mary Howard

    I want to thank you for posting this recipe!!! I have been searching for it since I could cook. I ate this at 8 years old in this tiny hut of a restaurant in the middle of nowhere in Mexico. I loved it so much but could never find the exact flavoured. My mom tried too. I have tried similar recipes Caldo DE Res but they never measured up; always missing something. Well, this is it!!! Subtle differences to previous recipes but those subtle differences made it. Thank you! Sooo yummy!

    Reply
  2. Krystal

    Thank you. The the recipe was amazing. My husband kids and myself loved it..

    Reply
  3. Elaine Mejia Olea

    Usually I make caldo de res from scratch, I’ve modified recipes from my mom and other relatives but when my husband had the flu really bad this season, I had to hold down the fort with our daughter, house, and work. Time was crucial and I knew I had to be smart so I wouldn’t burn myself out either. This recipe SAVED me and my husband loved it! I made one little change and added two 10-oz cans of diced tomatoes with jalapeños and cilantro that I luckily found at Whole Foods. I skipped the tomato sauce and it came out fine. Thank you!

    Reply
  4. Carmen Huerta

    Made this last night and the family loved it.

    Reply

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