Caldo de Res (Mexican-Style Beef Soup)

Mexican Caldo de Res (Beef soup)

Active Time

30 minutes

Total Time

2 hours, 30 minutes

Serving Size



  • 1 large white onion
  • 6 cloves garlic
  • 2 tablespoons vegetable oil
  • 2 ½ lb bone-in beef shank for soup
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper
  • 2 tablespoons tomato paste
  • 3 cups no-salt-added beef stock (or broth)
  • 4 cups water, divided
  • 2 medium carrots
  • 2 medium chayote (or zucchini) squash
  • 1 large russet potato
  • 1 small head green cabbage
  • 1 bunch fresh cilantro, divided
  • 6 frozen mini corn cobs
  • 2 limes, for wedges


  1. Chop onion into large chunks. Chop garlic coarsely. Place oil in 8-quart Dutch oven (or heavy-bottom stockpot); heat on medium-high 2–3 minutes. Season beef with salt and pepper; place in Dutch oven and cook 2 minutes on each side or until thoroughly browned. Add onions, garlic, and tomato paste; cook and stir 1 minute or until paste is lightly browned, then stir in stock and 2 cups water.
  2. Reduce heat to low; cover and simmer 1 ½–2 hours until meat is tender. Peel carrots and cut into 1-inch chunks. Cut chayote squash and potato into 1-inch chunks. Cut cabbage into 8 small wedges.
  3. Chop cilantro (1 cup). Pull meat from bones and chop; return meat to Dutch oven. Add carrots, potatoes, squash, cabbage, corn, ¼ cup cilantro, and remaining 2 cups water; simmer 12–15 minutes until vegetables are tender.
  4. Meanwhile, cut limes into wedges. Ladle soup into serving bowls. Garnish with lime wedges and remaining ¾ cup cilantro. Serve.

Nutritional Information

Amount per ⅙ recipe serving: Calories 310, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 50mg, Sodium 820mg, Total Carb 29g, Fiber 6g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 20%