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Caldo De Res (Beef Soup)

Crack open dos cervezas and tuck into this hearty Mexican soup that’s well-suited for summer and fall vegetables.


  • 4 pounds beef Shank Cross Cuts, cut 1 ½ inches thick
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 medium white onions, chopped
  • 6 cloves garlic, minced
  • 2 cans (14 to 14 ½ ounces each) beef broth
  • 2 cups water
  • 1 can (14 ½ ounces) stewed tomatoes
  • 4 carrots, cut into 1-inch pieces
  • 2 ears corn, husked, cut into eighths
  • 2 cups thinly sliced green cabbage
  • 1 large chayote, cut into 1-inch pieces
  • 1 large russet potato, cut into 1-inch pieces
  • ¼ cup chopped fresh cilantro

Diced onion, chopped fresh cilantro, finely chopped jalapeño, lime wedges


  1. Cut beef from bones into 1 ½-inch pieces, reserving bones. Heat oil in stockpot over medium heat until hot. Brown beef and bones in 2 to 3 batches, using additional oil if necessary. Remove from stockpot; season with salt and pepper. Set aside.
  2. Add chopped onions and garlic to stockpot; cook and stir 3 minutes or until onions are tender. Return beef to stockpot. Stir in broth, water and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1 ¼ to 1 ¾ hours or until beef is fork-tender.
  3. Remove and discard bones; skim fat from cooking liquid. Add carrots, corn, cabbage, chayote, potato and ¼ cup cilantro to stockpot; return to a simmer. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper, as desired.
  4. Ladle soup into bowls. Garnish with Toppings, as desired.

Cook’s Tip:  2 ½ pounds beef for stew, cut into 1 ½-inch pieces, may be substituted for beef shank cross cuts.


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