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5 from 1 vote

Caldo de Res (Mexican Beef Soup)

Mexican beef soup made in a rich beef broth base loaded with vegetables
Course: Main Course, Soup
Cuisine: Mexican
Keyword: caldo de res, Mexican beef soup, mexican recipe
Servings: 8 servings


  • 10 cups water divided
  • lb beef bone-in shanks and roast;
  • 1 onion quartered
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tbsp salt
  • 1 medium zucchini chopped
  • 1 medium yellow squash chopped
  • 2 small russet potatoes chopped
  • 2 roma tomatoes chopped
  • ¼ large cabbage chopped
  • 2 ears of corn cut in half
  • cilantro handful
  • 4 oz tomato sauce


  • Leave beef shanks on bone and cut beef roast into 1 inch chunks.
  • Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef. Cover with lid and leave on high heat until the water comes to a boil, about 15 minutes.
  • Reduce heat to medium and leave to simmer for 20 minutes. After simmering remove beef shanks and cut the beef into chunks and add back in to pot with bones.
  • Add in the rest of the ingredients, cover, and simmer on medium heat for an additional 30 minutes until veggies have cooked and become tender.