Caldo de Res (Beef Soup)

Jeanne Benavidez


This is a wonderful cold-weather dish.This photo is from the internet to show you the finished product.


★★★★★ 1 vote

30 Min
1 Hr 30 Min
Stove Top


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1 - 2 lb
beef shank
1 c
salt and pepper, to season meat
1/4 c
canola oil
1 can(s)
diced tomatoes
2 large
potatoes, diced
onion, chopped
2 Tbsp
chopped garlic
carrots, cut into 1 inch pieces
ribs celery, cut into 1 inch pieces
ears corn, cut into 3 or 4 pieces each
zuchini squash, cut into 1/2 inch slices
1/2 large
head of cabbage, cut into large pieces
lime quarters for garnish


6 Tbsp
chopped cilantro
1 Tbsp
garlic salt
1 tsp
ground cumin
1 tsp
ground corriander
2 qt
beef stock
1 tsp
oregano, dried, crushed
1 tsp
tony chachere's creole seasoning

How to Make Caldo de Res (Beef Soup)


  • 1Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  • 2Dredge meat in flour, salt and pepper.
  • 3Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
  • 4When the meat is browned, add the onion, garlic and tomato and cook about 5 minutes.
  • 5Add the beef stock and enough water to cover the meat and bones by about 2 inches. Add soup spices and stir will. Reduce heat to low, Cover, and simmer about 1 hour, or until meat is tender.
  • 6Add any remaining water, the potatoes, carrots and corn; simmer until vegetables are tender.
  • 7Add the zucchini and cabbage and simmer another 10 minutes or until tender.

Printable Recipe Card

About Caldo de Res (Beef Soup)

Main Ingredient: Beef
Regional Style: Mexican

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