Caldo de Res ( Mexican Beef Stew ) is a hearty and satisfying stew, filled with large chunks of beef, and lots of vegetables such as squash, corn, carrots, cabbage, and potatoes.
What's in Mexican Beef Soup (Caldo de Res)
Meat: Boneless Short Ribs, or Beef Shank
Vegetables:
- Corn, husked, and cut into thirds
- White or red potatoes
- Cabbage, cored and cut into wedges
- Carrots, cut into slices
- Zucchini or any squash cut into quarters
- White onion, chopped
- Tomatoes, fresh chopped or diced can tomatoes
- Garlic, minced
Liquids:
- Beef broth and water
Spices:
- Salt & Pepper
- Cumin
- Cilantro
How to make Mexican Beef Stew (Caldo de Res)
- Cut short ribs into 2-inch pieces. If using a beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat, carefully add oil. Add the meat and bones( if using a shank), and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, minced garlic, and cook until onion is lightly browned. Stir in the tomatoes and broth.
- The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini.
- Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.
- Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.
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Mexican Beef Stew
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