Caldo de Res is a traditional Mexican beef soup that's simple, rich, and comforting. The beef broth is perfectly seasoned with fresh herbs. Plus, the soup is loaded with healthy vegetables!
Prep Time10 minutesminutes
Cook Time1 hourhour30 minutesminutes
Total Time1 hourhour40 minutesminutes
2poundsbeef shank with bone
1 ½poundsbeef chuck roast, cubed
1white onion, halved (one half diced, one half left whole)
3roma tomatoes, diced
3large potatoes, cubed
3corn on the cob, cut into 3rds
3large carrots, peeled and cut into 2 inch slices
1bunch of cilantro, half chopped, half whole
3chayote squash, or zucchini, cut into 3rds and sliced lengthwise into 4ths
1lbfresh or frozen green beans
In a large stockpot over medium-high heat, add 8 cups of water and the beef shank. Cook for 20 minutes.
Then add the chuck roast pieces, one whole half of onion, the garlic cloves, and salt to the pot. Cook for 45 minutes over medium heat, skimming the foam off the top to keep the broth clear as it cooks.
Remove the whole onion and discard. Add the diced onion, cabbage, tomatoes, potatoes, corn, and carrots to the pot. Place the whole bunch of cilantro on the top of the soup and cook for another 10 minutes.
Add the squash and green beans and cook for another 10 to 20 minutes, until meat and potatoes are tender. (Add additional water if needed so the vegetables stay well covered.)
You can serve the soup now, or continue to simmer for an additional 20 minutes to deepen the flavors.
Serve soup with chopped cilantro and lime!
Storage: Store the soup in an air-tight container for up to 5 days. Reheat the soup up in the microwave (make sure you cover it with a paper towel so it doesn't splatter) for about 3-5 minutes or until it’s hot. You can heat it on the stovetop, too.