Q1: Can I make Caldo de Res in a slow cooker?

Yes, absolutely. Prepare the beef and broth ingredients as usual, then cook on low for 7–8 hours. Add vegetables during the last 1–2 hours to prevent overcooking.

Q2: What cut of beef works best for this recipe?

Bone-in cuts like beef shank or short ribs are ideal as they add rich flavor and gelatin to the broth. Chuck roast also works if bones aren’t available.

Q3: Is Caldo de Res spicy?

It doesn’t have to be. The spice level depends on whether you add chiles like chile de arbol or jalapeños. Omit them for a milder, family-friendly version.

Q4: Can I freeze Caldo de Res?

Yes, this soup freezes very well. Let it cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge and reheat gently.

Caldo de Res: A Soul-Warming Mexican Beef Soup

Name: Caldo de Res: A Soul-Warming Mexican Beef Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank (or short ribs or beef chuck); 8-10 cups water; 1 large onion, rough chopped; 2 celery stalks, rough chopped; 10 cloves garlic, rough chopped; 5 chile de arbol peppers (optional); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes, cut into bite-sized pieces; 2 carrots, cut into bite-sized pieces; 2 zucchinis, cut into bite-sized pieces; 2 jalapeños, sliced (optional); 2 ears of corn, quartered; 3 medium tomatoes, chopped; 1/4 head cabbage, chopped; 8 ounces tomato sauce; Juice from 1 lime; Optional: red pepper flakes, chopped cilantro, hot sauce, lime wedges for garnish

Description

Caldo de Res is a traditional Mexican beef soup made with bone-in beef, vibrant vegetables, and aromatic seasonings, perfect for beginners seeking a comforting, nutritious meal.

Ingredients

Scale

3 pounds beef shank (or short ribs or beef chuck)
8-10 cups water
1 large onion, rough chopped
2 celery stalks, rough chopped
10 cloves garlic, rough chopped
5 chile de arbol peppers (optional)
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt
3 potatoes, cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
2 zucchinis, cut into bite-sized pieces
2 jalapeños, sliced (optional)
2 ears of corn, quartered
3 medium tomatoes, chopped
1/4 head cabbage, chopped
8 ounces tomato sauce
Juice from 1 lime
Optional: red pepper flakes, chopped cilantro, hot sauce, lime wedges for garnish

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Instructions

Add beef, water, onion, celery, garlic, chile de arbol (if using), bay leaves, peppercorns, and salt to a large pot. Bring to a boil, then reduce to a simmer and cook for 1.5–2 hours, skimming off any foam or fat.
Remove the beef, shred it from the bones, and set aside. Strain the broth and discard the solids.
Return the strained broth to the pot, add potatoes and carrots, and simmer for 20 minutes until partially tender.
Add zucchini, jalapeños (if using), corn, tomatoes, cabbage, and tomato sauce. Simmer for another 10 minutes until all vegetables are tender.
Return the shredded beef to the pot and stir in lime juice. Taste and adjust salt if needed. Heat through and serve hot with optional garnishes.

Notes

Use bone-in cuts for richer broth and better texture.
Customize the vegetables with what’s in season or in your fridge.
Omit spicy ingredients for a milder, kid-friendly version.
The soup improves in flavor the next day, making it ideal for leftovers.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 266
Sugar: 8g
Sodium: 1122mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0.001g
Carbohydrates: 30g
Fiber: 6g
Protein: 27g
Cholesterol: 40mg