Delicious Mexican Beef Soup: Discover the Ultimate Caldo de Res Recipe

I still remember sitting in my grandmother’s kitchen, watching her carefully brown the meat first and chop fresh vegetables for a big pot of caldo de res. The savory aroma would fill the house, and I couldn’t wait to have that first bowl of caldo de res recipe. Over time, I learned how to recreate this traditional mexican beef soup on my own. Now, whenever I want something hearty and warming, I reach for my favorite ingredients and make this comforting meal. Today, I’m excited to show you how I do it, so you can enjoy this delicious beef dish in your own kitchen.

 “A steaming pot of caldo de res is more than a meal—it’s a comforting hug from Mexican cooking traditions.”

Chef’s Tip: 🥩 Brown your bone-in beef thoroughly before simmering to build a deeper flavor base in your Mexican-style beef soup.

How to Make Caldo de Res in an Instant Pot?

I love making caldo de res in an instant pot because it speeds up the process while locking in those rich beef flavors. Before we dive in, let’s remember that res is a mexican beef specialty, often referred to simply as a hearty beef soup.

Choosing the Right Beef Shank

One of the main components of caldo de res is beef shank. This cut comes with bone-in beef that adds loads of flavor to the broth. I prefer to use bone-in beef shank for that traditional taste. If you can’t get bone-in beef shank, don’t worry—there are other cuts you can try, which I’ll cover soon.

To prepare, I like to brown the meat first, especially if I’m using an instant pot or pressure cooker. This step seals in the juices. Beef shank can also come with a bit of marrow, which melts into the soup and gives it rich beef flavors.

Preparing the Broth with Garlic and Onion

After choosing my beef shank, I season it lightly with salt and pepper. In the instant pot, I drizzle a touch of oil, then add the beef. Once it’s lightly browned, I toss in chopped onion and minced garlic. For this recipe, I typically use at least three garlic cloves and half a large onion to ensure the broth is super flavorful. This base is what truly gives the soup its depth.

At this point, I add bay leaves and about four cups of water to create enough broth. You can also use beef broth for an even more pronounced flavor. Bring to a boil using the sauté function, then secure the lid and let the instant pot do its magic.

Adding Vegetables: Cabbage, Carrots, and Zucchini

After the beef cooks (usually around 30–35 minutes on high pressure), I remove the beef to check if the meat is tender. If it is, I add chopped carrot chunks, shredded cabbage, and sliced zucchini. I usually include 4 or 5 carrot pieces, half a head of cabbage, and 2 zucchini to strike a good veggie-meat balance. Once the vegetables are cooked—which only takes a few extra minutes on the sauté setting—my caldo de res is basically ready.

Pro Advice: 🥕 Add chunky vegetables like carrots, zucchini, and cabbage late in the cooking process to keep them from turning mushy.

What Kind of Beef is Used in Caldo de Res?

This delicious caldo is traditionally made with bone-in beef shank, but there are a few ways to adapt if you need to find your perfect cut of beef.

Understanding Cuts: Bone-in Beef Shank vs. Beef Chuck

Bone-in beef shank adds a decadent, meaty flavor because of the marrow in the soup bones. If you’re out to find beef for this recipe but can’t find beef shank, you might reach for beef chuck, beef short ribs, or even a portion of beef stew meat. These cuts of beef work beautifully in caldo de res because they bring that same robust taste and produce tender beef when cooked slowly.

Alternative Options if You Can’t Find Beef Shank

If you really can’t find beef shank, you can also add beef bones with some beef chuck pieces. That way, you’ll still get a flavorful, gelatin-rich soup broth. Some people also add leftover kind of beef like top sirloin, but I personally recommend sticking to shanks or chuck for the best caldo de flavor.

Best Tips for a Delicious Caldo de Res

I’ve made this soup twice a week during colder months, so I’ve gathered a few secrets along the way.

Secrets to Perfectly Simmer the Beef Soup

The key to a perfect mexican beef soup is to simmer it long enough for the meat and bones to release all their goodness. In a large pot or stock pot, that can take a couple of hours. If you’re doing this in a heavy pot or large dutch oven, be sure to cover the pot and let it cook slowly to ensure tender meat.

When you cook the meat, don’t rush. Caldo de res is a dish that rewards patience. If you want even more depth, add a few more garlic cloves, chopped cilantro, and sliced onion. That trifecta helps the flavors blossom over time.

Expert Trick: 🌿 Toss fresh cilantro in near the end or right before serving to preserve its vibrant color and aroma.

Enhancing Flavor with Herbs and Seasoning

I always add fresh cilantro near the end of cooking. The cilantro brightens the entire meal. If you like spice, try a mild jalapeño or serrano pepper for extra kick. Also consider a simple pinch of oregano or cumin for added warmth. Just be careful with your seasoning—a little can go a long way in such a flavorful dish.

Serving Suggestions: Lime Juice and Corn Tortillas

Once my caldo de res is ready, I garnish with chopped cilantro and a squeeze of lime juice. The citrus zing balances the rich beef flavors and helps lighten the soup. I often serve it with warm corn tortillas to soak up the delicious broth. You can tear pieces of tortilla into your soup or simply enjoy them on the side. Either way, it’s pure comfort food.

Ladle Soup to the Top of the Pot: Perfecting Your Mexican Beef Soup Made with Ease (Caldo de Res)

While cooking the beef in a pot and heat method, I like to cut the meat into chunks so the soup broth can fully develop its flavors. To make Mexican beef extra tender, this Mexican soup combines fresh vegetables with a rich stock. Once you reach the top of the pot, gently ladle soup into bowls; this will give the soup a smoother finish and highlight the heartiness of this Mexican beef soup made. As for soup uses, you can enjoy it on its own or pair it with warm tortillas for a comforting meal.

🔥 Quick Tip: 🍋 Squeeze a bit of lime juice over each bowl of soup for a refreshing, tangy counterpoint to the rich broth.

Table: Quick Ingredient Reference for One Big Pot of Caldo de Res

Expert Trick: 🫕 Using a pressure cooker or Instant Pot speeds up cooking time and locks in moisture—perfect for tenderizing tougher beef cuts.

Exploring Mexican Beef Soup Variations

I’ve tasted many types of delicious mexican soups, but caldo de res remains close to my heart. That said, there are plenty of ways to experiment. Often, I remove beef once it’s tender to make room in the pot, checking if the vegetables are cooked before adding any final seasonings.

Comparing Caldo de Res and Caldo de Pollo

While caldo de res is a traditional caldo de res made with a beef base, caldo de pollo uses chicken. Both are beloved in mexican cuisine, but caldo de res is known for its meat and vegetables combination that yields a truly healthy soup. If you’re a fan of chicken soup, you might also enjoy Green Chicken Enchiladas or a comforting bowl of Lentejas on a chilly day.

Popular Additions: Mexican Rice or Fideo Recipe

Sometimes, I serve my caldo de res with a side of mexican rice. I also know families who add noodles into the soup itself, almost like a fideo recipe. If you want to explore more mexican recipes, consider Homemade Gorditas or top off your meal with a sweet dessert like Fresas con Crema.

Traditional Alternatives to Instant Pot Methods

If you don’t have an instant pot, a large dutch oven or soup pot works perfectly. Just allow more time to let the meat and vegetables reach peak tenderness. Alternatively, a slow cooker can also produce a delicious caldo if you let it cook for several hours. Each method give the soup a slightly different texture, but they’re all wonderful.

Why Caldo de Res Recipe is a Staple in Mexican Cuisine?

For me, caldo de res near me is a sure sign of comfort. Whether I’m craving something cozy on a chilly day or looking for a robust meal after a busy afternoon, I know caldo won’t disappoint. Some folks even compare it to a vegetable beef soup recipe, but the additions of zucchini, cilantro, and cabbage really set it apart. If you’re ever in a rush, you can make this caldo de res in an instant pot for speed and convenience.

Chef’s Tip: 🧄 Let garlic and onion cook slowly to release their full sweetness and infuse the broth with savory depth.

The History Behind Traditional Mexican Beef Soup

De res is a mexican phrase meaning “of beef.” So naturally, res is a mexican beef specialty. Historically, families would use beef from local farms, combining pieces of beef and seasonal vegetables in a big pot. This caldo recipe often served many people at once, which is why it’s considered a community-focused meal—much like the gatherings I remember from childhood. If you enjoy exploring more dishes, you might like Chile Relleno or Carne Asada for another taste of authentic mexican flavors.

Health Benefits of Hearty Vegetable Beef Soup

When you combine beef with tons of vegetables—like carrot, cabbage, and zucchini—you create a beef and vegetable soup that’s both filling and nutritious. It’s a healthy soup loaded with vitamins, fiber, and protein from the tender beef. For those watching calories, you can reduce salt and use leaner cuts of beef. The result is still a balanced, comforting bowl. If you want more variety, you can check out Chilaquiles or indulge in Churro Cheesecake Bars for dessert.

Key Takeaways
Caldo de res is made with bone-in beef shank, vegetables, and aromatics like garlic and onion. A great alternative if you can’t find beef shank is beef chuck or beef short ribs. Using a slow simmer or an instant pot method ensures both flavor and tenderness. Garnish with cilantro, lime juice, and corn tortillas for the classic finishing touch. And don’t hesitate to try variations like adding fideo recipe noodles or serving with mexican rice.

Pro Advice: 🌶 If you enjoy spice, add a sliced jalapeño or serrano pepper to the pot for gentle heat without overwhelming the dish.

Conclusion

If you’ve been searching for a comforting soup recipe, I hope this caldo de res recipe has inspired you. It’s the best caldo de res in my book—a truly delicious caldo that everyone should try at least once. Whether you prefer using an instant pot or a heavy pot on the stove, just make sure the vegetables are tender and the beef is succulent. For more ideas, visit the Mexican Recipes Category or explore something sweet like La Rosca de Reyes or Arroz Con Leche. And who knows—you might discover a hidden gem like taqueria el rey offering warm bowls of sopa de res and pozole near me when you’re out and about.

For an even heartier and more flavorful Caldo de Res, try adding root vegetables like turnips or parsnips, which bring a subtle sweetness to balance the broth. Fresh corn on the cob, cut into smaller pieces, absorbs flavors while adding crunch. A touch of tomato paste or lime juice before serving enhances the broth’s depth. To make it extra special, serve it with warm tortillas and homemade salsa for an authentic experience.

Slow-cooking Caldo de Res allows the beef and vegetables to fully absorb the broth’s richness. Many home cooks simmer it for three to four hours for tender meat and deep flavor. Skimming excess fat results in a cleaner taste. Try adding garbanzo beans for texture or roasting bones and vegetables for a smoky depth.

For extra richness, consider using homemade broth instead of store-bought versions, as fresh ingredients like onions, garlic, and herbs elevate the taste. Some cooks even add a pinch of cumin or bay leaves for more complexity.

To enhance the overall dining experience, serve the soup with warm tortillas, crusty bolillo bread, or a side of fluffy Mexican rice. You can also prepare a simple avocado salad with lime dressing for a refreshing contrast.

No Caldo de Res is complete without garnishes—cilantro, onions, lime, and jalapeños bring freshness, while warm tortillas or Mexican rice make it a comforting, satisfying meal.

If you want to prepare ahead, this soup stores well in the fridge for up to four days and reheats beautifully. Simply bring it back to a simmer and enjoy the flavors even more developed than before!

🔥 Quick Tip: 🌽 Serve with warm corn tortillas and dip them directly into the stew for an authentic, comforting finish!

Disclaimer: This recipe card is my personal take on caldo de res. While I believe it’s the best caldo de style out there, every family has its own treasured approach. Feel free to adapt the ingredients to suit your taste. Buen provecho!

Instant Pot Caldo de Res: Quick and Flavorful Mexican Beef Soup

Experience the comforting taste of Caldo de Res in a fraction of the time with this easy Instant Pot recipe. Tender chunks of beef, vibrant vegetables, and hearty broth come together to create a traditional Mexican beef soup perfect for family dinners or cozy nights at home.

5 from 1 vote

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Course: Main dish, Soup

Cuisine: Mexican

Keyword: Caldo de Res, Classic Comfort Food, Family Dinner, Instant Pot Recipe, Mexican Beef Soup, Traditional Mexican Cuisine

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 Servings

Calories: 320kcal

Author: Isabel Thompson

Equipment

• Instant Pot

Ingredients

1x2x3x

• ▢ 2 pounds chuck roast cut into chunks (you can use beef bones, bone-in pieces, or beef shanks)
• ▢ ½ white onion kept in two halves
• ▢ 4 whole garlic cloves
• ▢ 10 cups water
• ▢ 1 tablespoon salt or use beef bouillon; adjust once you taste the broth
• ▢ 2 russet potatoes peeled and cut into chunks
• ▢ 3 carrots sliced into pieces about 3 inches long
• ▢ 2 zucchini or Mexican squash cut into 3-inch sections
• ▢ 1 cup green beans ends trimmed
• ▢ ½ head of cabbage quartered
• ▢ 2 ears of corn cut into halves or thirds
• ▢ Tortillas cooked rice, limes, and hot sauce for serving

Instructions

• Instant Pot Method
• Add the chuck roast chunks and bones to the Instant Pot, along with the halved onion, whole garlic cloves, water, and salt or beef bouillon. Secure the lid and set the valve to sealing. Program the pot on high pressure for 30 minutes.
• Once the timer finishes, perform a careful pressure release—hot steam will escape, so be cautious. Remove and discard the onion and garlic. Skim off any excess fat on the surface or around the edges. Taste the beef; if it still isn’t tender enough, cook for an additional 10 minutes under high pressure.
• Stir in all the prepared vegetables. If the liquid goes beyond the Instant Pot’s maximum fill line, carefully ladle some out. Reseal the lid and set high pressure for 3 minutes.
• Perform a careful pressure release again. Sample the broth and add extra salt if desired. Serve the soup with fresh lime juice, warm tortillas, fluffy rice, and spicy hot sauce as toppings or sides.
• Cook Time (Instant Pot)35 to 40 minutes total (includes time to build and release pressure)
• Stovetop Method
• In a large pot, place the chuck roast pieces and bone, along with the half onion, garlic cloves, water, and salt or beef bouillon. Heat until it comes to a boil, then reduce the heat to simmer gently for about 1 hour or until the beef becomes tender. Remove the onion, garlic, and skim off any accumulated fat.
• Stir all the vegetables into the soup and raise the heat until it returns to a boil. Let it cook for about 15 minutes or until the vegetables soften. Taste the broth and adjust the salt as needed. Serve each bowl with fresh lime juice, tortillas, rice, and, if you prefer, a splash of hot sauce.
• Cook Time (Stovetop)About 1 hour 15 minutes

Video

Notes

Notes
• Traditionally, caldo de res uses beef shanks (known as chamorro de res), usually found at Hispanic or specialty markets. I often use this cut in my Barbacoa recipe.
• I’ve also tried this soup with chuck roast and adding extra beef bones from the butcher. If you can’t locate beef bones, you can save the bone from a T-bone steak or substitute 1 cup of store-bought beef bone broth.
• If you don’t plan to serve immediately, cover the pot and keep it warm until you’re ready to enjoy.
• Leftover caldo de res stays good for up to three days. Note that vegetables in the soup may become softer over time. If you want to keep some crispness, store the broth and meat separate from the vegetables. It can also help to remove the corn kernels from the cob for easier storage.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 15g | Protein: 28g | Fat: 15g | Sodium: 750mg | Fiber: 4g | Sugar: 2g

Nutrition Disclaimer

The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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