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Hearty Mexican Beef Soup

Featured in Comforting Soups & Hearty Stews.

Cook beef slowly for a deep broth, toss veggies in batches, garnish with lime—delicious in 3 hours!
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Updated on Thu, 10 Apr 2025 19:31:13 GMT
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Hearty Mexican Beef Soup | linacooks.com

This filling Mexican Caldo de Res hits the spot with its deep beef broth and loads of garden-fresh veggies. The long-cooked soup combines melt-in-your-mouth beef with vibrant vegetables in a broth that's super nutritious and completely satisfying.

I first learned to make Caldo de Res from my next-door neighbor Rosa, who showed me that taking your time with the broth is everything when you want that true Mexican taste.

Key Ingredients Breakdown

  • Beef shank: The bones make your broth richer
  • Fresh vegetables: Chop them big and chunky
  • Aromatics: Full garlic cloves and onion
  • Lime: Fresh squeezed juice perks everything up
  • Chiles: Brings mild heat without taking over

Step-by-Step Cooking Approach

Nail the base broth:
Begin with cool water for a clearer result. Remove the foam as it cooks. Let the meat simmer until it falls apart.
Stack your vegetables:
Toss in firmer veggies earlier. Drop in corn cobs for extra sweetness. Put cabbage in at the end so it doesn't turn mushy.
Enhance the taste:
Add salt bit by bit as you cook. Pour in tomato sauce for depth. End with a splash of fresh lime.
Make it look amazing:
Use big bowls for serving. Don't skimp on garnishes. Keep extra limes handy.

The Magic Touch

I've figured out that letting the broth bubble away slowly on low heat is what creates that amazing depth that makes everyone ask for seconds.

What To Serve Alongside

Hot corn tortillas and plenty of lime wedges aren't optional—they're a must with this soup.

Rosa always told me real Caldo de Res should fill you up completely, with every spoonful giving you a taste of all the good stuff inside.

Smart Cooking Pointers

  • Never let the broth boil too hard
  • Take the meat out while it's a tiny bit firm
  • Put salt in little by little
  • Fix your garnishes while everything simmers

This soup's become my favorite thing to eat when it's chilly outside. There's something special about how it pulls everyone around the table, making meals last longer while everyone talks and shares good times.

Frequently Asked Questions

→ What beef cuts work best?
Try short ribs or chuck—just go for cuts that like slow cooking!
→ Can I use a slow cooker?
Absolutely! Low for 6-8 hours, high for 4-5. Toss veggies in toward the end.
→ Is this spicy?
The heat is up to you! Adjust chiles and jalapeños as you like.
→ Does it keep well?
You can keep it in the fridge for about 3-4 days or freeze it for up to 3 months.
→ What do I serve with it?
Pair it up with warm tortillas, lime wedges, or a dash of hot sauce.

Hearty Mexican Beef Soup

A cozy bowl of Mexican stew with beef, veggies, and bold flavors. Perfect on chilly nights!

Prep Time
30 Minutes
Cook Time
150 Minutes
Total Time
180 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (6 bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Stock Basics

01 3 lb beef shank, or use short ribs/chuck roast
02 8 to 10 cups of water
03 1 big onion, chopped roughly
04 2 stalks of celery, diced roughly
05 10 garlic cloves, chopped up
06 3 bay leaves
07 5 dried chile de arbol peppers (optional)
08 1 tbsp black peppercorns
09 1 tbsp of salt

→ Veggies

10 3 medium tomatoes, chopped into chunks
11 ¼ head of cabbage, sliced
12 2 carrots, cut into small pieces
13 2 zucchinis, sliced into chunks
14 2 ears of corn, split into quarters
15 2 potatoes, cut into cubes
16 8 oz can of tomato sauce
17 2 sliced jalapeños (optional)

→ Toppings and Extras

18 Fresh lime juice from one lime
19 A pinch of red pepper flakes (to taste)
20 Chopped cilantro for sprinkling
21 Hot sauce on the side
22 Lime wedges for the table

Instructions

Step 01

Throw your beef, water, onion, celery, garlic, and the seasonings into a large pot. Bring it to a boil, then turn it down low and let it simmer for 2 hours with a lid on until the meat is super soft.

Step 02

Pull the beef out, shred it into pieces, and set it aside. Pour your stock through a strainer, discarding the veggies and spice leftovers.

Step 03

Take the strained stock, heat it up, and toss in the potatoes and carrots. Let them cook for about 20 minutes, just until soft.

Step 04

Drop in the zucchini, cabbage, corn, diced tomatoes, sliced jalapeños, and the tomato sauce. Let this cook together for another 10 minutes.

Step 05

Stir in your shredded beef. Squeeze a bit of lime juice in and check the flavor—adjust salt or spices as needed.

Step 06

Scoop into bowls and pass around cilantro, red pepper flakes, hot sauce, and lime wedges for everyone to add what they like.

Notes

  1. This comforting Mexican stew is packed with juicy beef and chunky vegetables swimming in a rich and savory broth.

Tools You'll Need

  • A big pot or Dutch oven
  • A strainer
  • Sharp kitchen knife
  • Wooden or plastic cutting board
  • Ladle for serving

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18 g
  • Total Carbohydrate: 30 g
  • Protein: 28 g