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Caldo de Res (Mexican Beef Soup) recipe

A closeup of soup in a white bowl on a wooden surface

Caldo de Res (Mexican Beef Soup)

Preparation time: 15 minutes Cooking time: 2 hours Total time: 2 hours 15 minutes Serves: 6-8


  • 2 lbs beef chuck or round, cut into 2-inch chunks
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 2 potatoes, peeled and diced
  • 1 ear of corn, cut into 3 pieces
  • 1 chayote, peeled and diced (optional)
  • 1/2 head of cabbage, chopped
  • 2 bay leaves
  • 1 teaspoon of dried oregano
  • Salt and pepper, to taste
  • 8 cups of water

Instructions for Caldo de Res (Mexican Beef Soup) recipe:

  1. In a large pot, heat a tablespoon of oil over medium heat. Add the beef and brown on all sides.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the carrots, celery, potatoes, corn, chayote, cabbage, bay leaves, oregano, salt, pepper, and water. Bring to a boil.
  4. Reduce heat to low, cover and simmer for 2 hours, or until the beef is tender.
  5. Taste and adjust seasoning as needed.

To dress it up, you can garnish with fresh cilantro, avocado slices, diced onion, and lime wedges.

Nutrition per serving (based on 8 servings): Calories: 350 Fat: 12g Carbohydrates: 28g Protein: 32g

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zhaleh yarmoradi

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