Name: Mexican Beef Soup (Caldo de Res) Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank (or short rib or beef chuck); 8-10 cups water; 1 large onion (rough chopped); 2 celery stalks (rough chopped); 10 cloves garlic (rough chopped); 5 chile de arbol peppers (optional); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes (cut into bite-sized pieces); 2 carrots (cut into bite-sized pieces); 2 zucchinis (cut into bite-sized pieces); 2 jalapeno peppers (sliced, optional); 2 ears of corn (quartered); 3 medium-sized tomatoes (cut into bite-sized pieces); 1/4 head cabbage (chopped); 8 ounces tomato sauce; Juice from 1 lime; Spicy red pepper flakes; Fresh chopped cilantro; Hot sauce; Lime wedges

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Introduction

This Mexican Beef Soup is a comforting and hearty dish made with tender beef and a variety of fresh vegetables simmered in a flavorful homemade broth. It’s perfect for a cozy family meal and can be easily customized to your desired level of spice.

A deep white bowl filled with a colorful beef and vegetable stew sits on a white marbled surface. The stew has layers of chunky beef pieces in dark brown with a slightly rough texture, mixed with bright orange carrot chunks, vibrant yellow corn on the cob slices, and green zucchini pieces with soft edges. There are also light yellow potato cubes and green cilantro leaves scattered on top. Thin slices of fresh lime with light green and white flesh rest on the stew, adding a fresh contrast. The broth is a warm orange-brown color with some visible red chili flakes floating on the surface. A rustic spoon with a dark brown wooden handle is placed inside the bowl, and a light green cloth is draped loosely in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds beef shank (or short rib or beef chuck)
8-10 cups water
1 large onion, rough chopped
2 celery stalks, rough chopped
10 cloves garlic, rough chopped
5 chile de arbol peppers (optional, or other dried pods)
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt
3 potatoes, cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
2 zucchinis, cut into bite-sized pieces
2 jalapeno peppers, sliced (optional)
2 ears of corn, quartered
3 medium tomatoes, cut into bite-sized pieces
1/4 head cabbage, chopped
8 ounces tomato sauce
Juice from 1 lime
Optional: spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

Instructions

Step 1: In a very large pot, combine the beef shank (or chosen beef cut), water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring to a boil, then cover and reduce heat to a simmer. Cook for 1.5 to 2 hours, skimming off any foam or fat that rises to the top, until the beef is fall-apart tender.
Step 2: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat from the bones and discard the bones. Set the shredded beef aside.
Step 3: Strain the beef stock through a fine mesh sieve to remove solids, then return the clear broth to the pot. Add more water if needed to maintain the desired amount of liquid. Bring to a gentle simmer.
Step 4: Add the potatoes and carrots to the broth. Simmer for about 20 minutes until the vegetables start to soften.
Step 5: Add the zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce to the pot. Continue simmering for another 10 minutes, or until all the vegetables reach your preferred tenderness.
Step 6: Stir the shredded beef back into the soup along with the lime juice. Heat through and taste to adjust salt if necessary.
Step 7: Serve the soup hot, garnished with red pepper flakes, fresh cilantro, hot sauce, and lime wedges as desired. Enjoy your flavorful Mexican Beef Soup!

Tips & Variations

Use short ribs or beef chuck if shank is unavailable; just adjust cooking time until meat is tender.
Add other vegetables like green beans or chayote for extra texture and flavor.
For a milder version, reduce or omit the chile de arbol and jalapenos.
Leftover soup tastes even better the next day as flavors meld together.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a colorful beef stew, showing three layers of chunky ingredients; the top layer has bright yellow corn pieces and lime wedges with fresh green cilantro leaves sprinkled around, the middle layer contains tender brown beef chunks mixed with orange carrot slices and green zucchini pieces, and the bottom layer is a rich, reddish broth full of small vegetable pieces and red pepper flakes spreading in the liquid. The bowl is placed on a white marbled surface next to a green cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without the spicy peppers?

Yes, you can omit the chile de arbol and jalapenos for a milder soup. You can always add hot sauce or red pepper flakes individually to your serving to control the spice level.

What cuts of beef work best for this soup?

Beef shank is traditional for its rich flavor and marrow, but short ribs or beef chuck are excellent alternatives that become very tender when simmered slowly.