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


  • 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
  • 1
    onion, chopped
  • 2 Tbsp
    chopped garlic
  • 3
    carrots, cut into 1 inch pieces
  • 3
    ribs celery, cut into 1 inch pieces
  • 2
    ears corn, cut into 3 or 4 pieces each
  • 2
    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)


  1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  2. Dredge meat in flour, salt and pepper.
  3. Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
  4. When the meat is browned, add the onion, garlic and tomato and cook about 5 minutes.
  5. Add 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.
  6. Add any remaining water, the potatoes, carrots and corn; simmer until vegetables are tender.
  7. Add 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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