Old-Fashioned Caldo de Res Recipe

Nothing feels more comforting than a steaming bowl of Caldo de Res, the classic Mexican beef soup loaded with tender meat, hearty vegetables, and rich homemade broth. This traditional soup has been passed down through generations because it’s simple, nourishing, affordable, and deeply satisfying.

Made with beef shanks or short ribs simmered low and slow alongside corn, potatoes, cabbage, carrots, and zucchini, this old-fashioned caldo is the definition of Mexican comfort food.

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What Is Caldo de Res?

“Caldo de Res” translates to “beef broth” in Spanish, though the dish is really a hearty beef and vegetable soup. It’s traditionally made by simmering beef bones and vegetables for hours until the broth becomes rich, savory, and deeply comforting.

The soup is especially popular during:

• Cold weather
• Family gatherings
• Weekend cooking
• Recovery meals when someone feels sick
• Holiday comfort-food traditions

Many Mexican families serve caldo with warm tortillas, lime wedges, salsa, and rice on the side.

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Why You’ll Love This Recipe

• Rich homemade broth
• Tender slow-cooked beef
• Packed with vegetables
• Authentic Mexican comfort food
• Great for meal prep
• Naturally hearty and filling

Bone-in cuts like short ribs and beef shanks create the deep savory flavor that makes caldo de res so beloved.

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Traditional Caldo de Res Recipe

Ingredients

• 5–6 beef short ribs or beef shanks
• 1½ pounds beef roast or chuck roast, cut into chunks
• 3 ears corn, halved
• 1/2 head cabbage, cut into wedges
• 1–2 carrots, sliced
• 4–6 yellow potatoes, chopped
• 1 zucchini, chopped
• 8 ounces tomato sauce
• 2–3 tablespoons garlic powder
• 2 teaspoons cumin
• Beef bouillon to taste
• Salt and black pepper to taste
• Water for broth

Optional toppings:

• Lime wedges
• Cilantro
• Salsa or pico de gallo
• Mexican rice
• Warm corn tortillas

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How to Make Old-Fashioned Caldo de Res

1. Build the Broth

Fill a large stockpot with water.

Add:

• Beef short ribs
• Beef roast
• Garlic powder
• Cumin
• Beef bouillon
• Salt and pepper

Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes until the beef becomes tender.

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2. Add Tomato Sauce

Stir in the tomato sauce and taste the broth.

Adjust seasoning with extra bouillon, garlic, cumin, or salt as needed.

Many cooks say seasoning the broth gradually throughout cooking creates deeper flavor.

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3. Add the Vegetables

Add:

• Carrots
• Potatoes
• Zucchini

Simmer for about 10–15 minutes until nearly tender.

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4. Finish With Corn and Cabbage

Add the corn and cabbage wedges.

Continue simmering another 5–10 minutes until all vegetables are tender and infused with flavor.

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5. Serve Hot

Ladle the caldo into large bowls.

Serve with:

• Lime wedges
• Warm tortillas
• Rice
• Salsa
• Fresh cilantro

Fresh lime brightens the rich beef broth beautifully.

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Tips for the Best Caldo de Res

Use Bone-In Beef

Short ribs, beef shanks, or marrow bones create richer broth with deeper flavor.

Simmer Slowly

Low slow cooking helps tenderize the meat while developing a clearer broth.

Add Vegetables in Stages

Firm vegetables cook first, while softer vegetables like cabbage and zucchini go in later to avoid mushiness.

Skim the Broth

Removing foam and impurities during simmering helps create cleaner flavor and clearer broth.