Caldo de Res (Mexican Beef Stew)

Caldo de Res, a beloved Mexican dish, embodies the essence of comfort food like no other. This hearty and flavorful beef stew is a testament to the culinary richness of Mexican cuisine. Savor a bowl of Caldo de Res, and discover the perfect combination of tender meat and vibrant vegetables.

In every steaming spoonful, you’ll find a taste of tradition, a reflection of Mexico’s rich culinary heritage. This dish holds a special place in the hearts of the Mexican people. It is more than just a meal; it’s also a cultural treasure that has been passed down through generations.

This article will also take you on a journey through the history, ingredients, preparation, and regional variations of Caldo de Res. So, let’s embark on a culinary adventure and explore the flavors, history, and heartwarming traditions of Caldo de Res.

History and Origins

caldo de res in clay bowl with serving of rice included

The roots of Caldo de Res can be traced back to the heart of Mexican culture. It has flourished there for centuries. Its origins lie in the ancient cooking traditions of indigenous peoples like the Aztecs and Mayans. They often cultivated ingredients such as maize, chili peppers, and various vegetables, which are integral to the dish.

These early versions of the stew were made with ingredients readily available in the region, reflecting the farm-to-table philosophy long before it became a trend.

As Spanish conquistadors arrived in the 16th century, they introduced cattle to the Mexican landscape. Adding beef to the pot made this stew even better because of the protein and new flavor.

Over time, Caldo de Res has evolved and adapted, incorporating new ingredients and techniques influenced by various regions of Mexico. Each area brings its unique twist to the recipe, often dictated by the locally available ingredients. For instance, coastal regions may add seafood, while highland areas focus on root vegetables and hearty cuts of meat. These regional variations offer a diverse and delicious tapestry of flavors, showcasing the rich cultural and culinary diversity of Mexico.

Ingredients and Their Role in Caldo de Res

caldo de res in a white bowl

Caldo de Res, a beloved Mexican beef stew, boasts a medley of ingredients, each playing a crucial role in creating the rich and hearty flavors that define the dish. Here’s a closer look at the key components and their cultural significance in Mexican cuisine:

  • Water (12 cups): Water serves as the base for the broth, essential for simmering the meat and vegetables to perfection. It is a universal element in soups and stews and signifies purity and life in Mexican culture.
  • Bone-in Beef Shank (2 ½-3 pounds): The beef shank adds robust flavor and tenderness to the stew. It’s a substantial and economical cut that represents the use of every part of the animal, a thrifty approach deeply embedded in Mexican culinary heritage.
  • Garlic (4 cloves): Garlic provides a subtle yet essential aromatic depth to the broth. It’s a versatile ingredient widely used in Mexican cuisine, signifying the fusion of indigenous flavors with Spanish influences.
  • Bay Leaves (2): Bay leaves impart a subtle earthy aroma to the stew and are a staple in Mexican cooking. They symbolize protection and purification, much like their traditional use in spiritual rituals.
  • Kosher Salt (1 tablespoon): Salt is a universal seasoning, but in Mexican cuisine, it represents purification and preservation. Its presence in Caldo de Res enhances all other flavors.

Add Vegetables

  • Carrots (4 medium, sliced into thick coins): Carrots add a touch of sweetness and vibrant color. In Mexican cooking, they are associated with health and well-being.
  • Corn (3 medium ears, shucked and halved): Corn is a staple ingredient in Mexican cuisine, symbolizing sustenance and tradition. Its presence in Caldo de Res is a testament to the deeply rooted importance of corn in Mexican culture.
  • Potatoes (2 medium, cut into eighths): Potatoes provide a hearty, comforting element to the stew. They are a reminder of the influence of Spanish cuisine in Mexico and represent comfort and abundance.
  • Zucchini (2 medium, cut into thick chunks): Zucchini contributes a mild, delicate flavor and is a versatile vegetable used in many Mexican dishes. It represents fertility and growth.
  • Cabbage (¼ head, cut into chunks): Cabbage adds a crisp texture and freshness to the stew. It’s an ingredient often used in Mexican cuisine, symbolizing simplicity and resilience.
  • Cilantro (1 handful): Cilantro brings a burst of freshness to the finished dish, and its use in Mexican cuisine reflects the importance of herbs and greens in daily meals.
  • Tomato Paste (1 tablespoon): Tomato paste infuses a subtle tomato essence into the broth, enhancing its depth. Tomatoes are an essential ingredient in Mexican cooking, representing the fusion of indigenous and Spanish influences.
  • Limes (4, halved for serving): Lime wedges add a zesty brightness to the soup, and limes are a quintessential flavor enhancer in Mexican dishes, symbolizing both freshness and acidity.

These ingredients collectively create a harmonious blend of flavors, textures, and cultural significance in every steaming bowl of Caldo de Res, making it a cherished representation of Mexican culinary traditions.

The Cooking Process of Caldo de Res

pot of caldo de res being cooked on gas stove

Caldo de Res, a hearty Mexican beef stew, is not only about combining ingredients but also a process that yields a deeply satisfying and flavorful result. Let’s walk through the step-by-step guide to cooking this traditional dish. We’ll also highlight a few cultural reasonings behind each step.

Preparing the Broth

  • Start by using a large Dutch oven or a pot, which is the traditional vessel for preparing Caldo de Res. These sturdy cookware pieces allow for even heat distribution and long, slow simmering, which is crucial for extracting the maximum flavor from the beef shank and vegetables.
  • In your pot, add 12 cups of water, the bone-in beef shank, garlic cloves, bay leaves, and 1 tablespoon of kosher salt. This step serves to create the rich and flavorful base of the stew. The bone-in beef shank, with its marrow and collagen, releases its essence into the broth, creating a robust flavor. Garlic and bay leaves infuse their aromatics, while the salt season the broth.
  • Bring the mixture to a boil, then cover the pot and reduce the heat to a low simmer. Simmering the broth for 1 ½ to 2 hours is a patient process that allows the flavors to meld and intensify. The low and slow approach is a hallmark of traditional Mexican cooking, ensuring the broth’s depth.

Skimming and Removing Impurities

  • While the broth is simmering, you’ll notice foam accumulating at the top. Skim off and discard any white or brown foam as it forms. This step is vital for achieving a clear and clean broth.
  • Additionally, remove the bay leaves and garlic cloves, which have done their job in flavoring the broth. This meticulous attention to detail exemplifies the care and pride Mexicans take in their culinary traditions, ensuring the final product is pristine.

Preparing the Vegetables

  • Now, it’s time to introduce the vibrant array of vegetables that define Caldo de Res. Add the sliced carrots, halved ears of corn, potato eighths, zucchini chunks, cabbage chunks, a handful of cilantro, and a tablespoon of tomato paste to the pot.
  • Stir the ingredients, allowing the tomato paste to dissolve. This is where the stew gains its character, and the individual ingredients marry their flavors. The use of fresh and colorful vegetables underscores the Mexican culinary philosophy of celebrating the bounty of the land.
  • Bring the soup to a boil once again, and then reduce the heat to a low simmer. Continue cooking for 15-20 minutes until all the vegetables are tender and cooked through. The slow cooking process ensures that each component contributes its unique taste and texture to the final dish.

Preparing the Beef and Final Seasoning

  • While the vegetables are cooking, remove the bones and any tough, sinewy pieces from the beef shank and discard them. This step ensures that only the tender and flavorful meat makes it into the stew.
  • Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.
  • Taste the stew and season with more salt if necessary. Adjust the salt to your preference, as balance is key in Mexican cuisine. The ability to fine-tune the seasoning speaks to the expertise of the cook.

Serving the Caldo de Res

  • Serve the Caldo de Res in large bowls, making sure that each bowl gets a little bit of everything. The arrangement of vegetables and meat in each serving is a deliberate display of the diversity and abundance of ingredients.
  • Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired. These garnishes add a final layer of flavor, freshness, and customizable heat to suit individual tastes.

By following this process, you’ll create a bowl of Caldo de Res that embodies the essence of Mexican culinary traditions, where patience and precision result in a comforting and soul-warming dish.

Flavor and Texture Profile of Caldo de Res

caldo de res in a bowl with a spoon

Caldo de Res is a symphony of flavors and textures, in addition it’s deeply rooted in Mexican culinary traditions. Its distinctive profile is the result of a meticulous cooking process that marries the elements of tender meat, flavorful broth, and an array of vibrant vegetables.

The long cooking process, with the beef shank simmering for hours, is at the heart of Caldo de Res’s rich and hearty flavor. This patient approach allows the meat to release its savory essence, infusing the broth with a robust beefy taste. The collagen in the bone-in shank breaks down, contributing a silky mouthfeel and a subtle gelatinous quality to the broth.

The balance achieved in Caldo de Res is a testament to its culinary finesse. The tender meat mingles seamlessly with the vegetables. The result is a harmonious blend of textures – the tenderness of the beef, the toothsome quality of the vegetables, and the comforting warmth of the broth.

The vibrant vegetables, including carrots, corn, potatoes, zucchini, and cabbage, bring their distinct flavors and colors to the dish. They provide a contrast to the hearty meat and broth, infusing the stew with a burst of freshness. This balance is not only appealing to the palate but also the eye, showcasing the artistry that is often present in Mexican cuisine.

In every spoonful of Caldo de Res, you’ll experience the heartwarming embrace of a well-balanced, comforting stew. Its flavor and texture profile reflect the essence of Mexican cooking – a celebration of the bounty of the land, the culinary wisdom of generations, and a commitment to creating dishes that satisfy both the body and the soul.

Variations and Regional Differences of Caldo de Res

Caldo de Res is a beloved Mexican dish that varies not only from one household to another but also from region to region. Here, we explore some regional differences and variations that add to the tapestry of flavors within Mexican cuisine.

North and South

  • Northern Mexico: In the northern regions of Mexico, Caldo de Res often features beef cuts like short ribs and flank steak. Additionally, it might include nopales (cactus paddles) for a touch of tartness and a unique texture.
  • Southern Mexico: In southern regions, the use of local ingredients is prominent. You may find variations with plantains, chayote, and yam leaves, giving the dish a tropical twist. Achiote paste might be added for a hint of earthy flavor and vibrant color.

Coast and Central

  • Coastal Regions: In coastal areas, seafood may be incorporated into Caldo de Res, creating a delightful surf-and-turf version. Shrimp, fish, and crab can complement the traditional beef, and coconut milk might be used to add a hint of sweetness.
  • Central Mexico: In central Mexico, you might encounter Caldo de Res with the addition of garbanzo beans (chickpeas) and a unique blend of spices such as epazote, an aromatic herb, and chiles, adding a distinctive regional flavor.

Other Regions

  • Yucatan Peninsula: The Yucatan Peninsula offers its spin on Caldo de Res with the use of habanero peppers and achiote. This combination creates a fiery, aromatic stew with a hint of citrus.
  • Indigenous Communities: In indigenous communities, the stew may feature traditional ingredients like quelites (wild greens) and herbs like hoja santa, imparting earthy and herbal notes to the dish.

These regional differences reflect the rich diversity of Mexican cuisine, showcasing the availability of local ingredients and the influence of cultural and historical factors. While the core elements of Caldo de Res remain consistent, variations provide unique flavors that make this special.

Whether you’re savoring Caldo de Res in the north, south, or by the coast, you’re sure to experience a delicious journey through Mexico’s diverse culinary heritage.

Serving and Presentation of Caldo de Res

Caldo de Res is not just a dish; it’s an experience that extends to the way it’s served and presented. Here are some tips on how to serve this Mexican beef stew, enhancing its flavors and traditions:

  • Generous Bowls: Tradition dictates that Caldo de Res is served in large, deep bowls. These spacious vessels allow for a substantial portion of the stew, ensuring that each serving is a complete and satisfying meal.
  • Garnishes Galore: Elevate the flavors by offering an array of garnishes. Fresh cilantro leaves, lime wedges, and a bottle of hot sauce are staples. The cilantro adds a burst of freshness, the lime provides zesty brightness, and the hot sauce allows diners to tailor the heat to their liking.
  • Warm Tortillas or Crusty Bread: Serve the stew with warm tortillas or crusty bread on the side. These accompaniments are perfect for sopping up the flavorful broth or making impromptu beef and vegetable tacos.
  • Family-Style Sharing: Caldo de Res is often served family-style, with a large pot placed at the center of the table. Diners help themselves to the stew, creating a communal and inviting atmosphere that is quintessential to Mexican family gatherings.
  • Aromatic Experience: As the steaming stew is served, the room is filled with the inviting aroma of simmered beef and vegetables. This sensory aspect adds to the anticipation and enjoyment of the meal.
  • Tradition and Pride: In Mexico, Caldo de Res is more than just a dish; it’s a tradition and a source of pride. Sharing this hearty stew with family and friends is a cherished cultural practice that fosters togetherness and celebrates the flavors of Mexico.

By traditionally serving Caldo de Res and offering garnishes and accompaniments, you not only enhance the culinary experience but also honor the cultural significance of this beloved Mexican dish.

Health Benefits of Caldo de Res

Caldo de Res, a traditional Mexican beef stew, offers not only a delightful culinary experience but also several health benefits, thanks to its balanced combination of ingredients:

  • Lean Protein: The bone-in beef shank used in Caldo de Res provides a lean source of protein. It’s low in saturated fat and a good way to meet your protein requirements without excess calories.
  • Abundance of Vegetables: The stew is brimming with a variety of fresh vegetables, including carrots, corn, zucchini, and cabbage. These vegetables contribute essential vitamins, minerals, and dietary fiber. They also provide a rainbow of antioxidants that support overall health.
  • Low in Unhealthy Fats: Caldo de Res is not heavy on unhealthy fats, as it avoids the use of excessive oils or fatty cuts of meat. This makes it a heart-healthy option.
  • Hydration: The broth in Caldo de Res helps keep you hydrated, especially if you consume it during the cooler months. Proper hydration is essential for overall well-being.
  • Balanced Diet Inclusion: When enjoyed as part of a balanced diet, Caldo de Res can be a nutritious and satisfying meal. It combines protein, vegetables, and carbohydrates in a single bowl, making it a well-rounded dish.
  • Nutrient-Rich Broth: The long-simmering process of the stew extracts nutrients from the beef shank, making the broth not only flavorful but also nutrient-dense, including vitamins and minerals like calcium and magnesium.
  • Low in Processed Ingredients: Unlike many convenience foods, Caldo de Res relies on whole, unprocessed ingredients. It avoids additives, preservatives, and excessive sodium commonly found in packaged meals.

Allow this hearty Caldo de Res transport you to the vibrant streets and bustling markets of Mexico, where every bowl tells a story. It’s a wholesome and balanced meal choice that aligns with the principles of a healthy and well-rounded diet.


In conclusion, in this culinary journey through the heart of Mexico, we’ve explored the rich tapestry of flavors, traditions, and regional variations that make Caldo de Res a true cultural gem.

This beloved beef stew, with its tender meat, vibrant vegetables, and aromatic broth, showcases the essence of Mexican cuisine and the art of slow cooking. . As you savor the robust flavors of this dish, I encourage you to embrace its authenticity at home.

Whip up a steaming pot of Caldo de Res, also, invite your loved ones to the table, and experience the warmth of Mexican hospitality.

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Happy cooking and bon appétit!

close up of caldo de res soup in white soup bowl

Caldo de Res (Mexican Beef Stew)

Caldo de Res, is a beloved Mexican beef stew. It is a medley of ingredients, perfectly combined to create the rich and hearty flavors that define this dish.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6


  • 1 stockpot


  • 10 cups 10 cups water you can always add more if needed
  • 2 pounds bone-in shank
  • 1/2 pound stew meat beef roast cut into 1 inch cubes
  • 4 cloves garlic
  • 2 bay leaves
  • 1 teaspoons kosher salt
  • 1 teaspoon bouillon
  • 1 teaspoon cumin
  • 4 medium carrots sliced into thick coins
  • 3 medium ears of corn shucked and halved. or use 8 frozen minis
  • 2 medium potatoes cut into eighths (Idaho, Russet or Yukon Gold)
  • 2 medium zucchini cut into thick chunks
  • 1/4 head green cabbage cut into chunks
  • 1 handful cilantro
  • 1 tablespoon tomato paste
  • 4 lime halved for serving


  • In a large Dutch oven or pot, add beef shanks, stew meat, garlic, bay leaves, and salt. Cover with water.
  • Bring to a boil, cover, reduce heat to a low simmer. Skim off and discard any white or brown foam floating. Cook for 1 hour. When meat is tender.
  • After 1 hour Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Cook until vegetables are tender. About 20 minutes.
  • Adjust the seasoning if necessary.
  • Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice.


Nutrition Estimates
Serving: 771g, Calories: 407kcal, Carbohydrates: 39.9g, Protein: 45.4g, Fat: 8.3g, Saturated Fat: 2.8g, Cholesterol: 88mg, Sodium: 1009mg, Potassium: 1815mg, Fiber: 8.8g, Sugar: 8.9g, Vitamin A: 5250IU, Vitamin C: 89.9mg, Calcium: 140mg, Iron: 7.9mg
Keyword caldo de res, mexican beef stew

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