Caldo de Res is a Mexican Beef Soup loaded with chunks of vegetables and beef in an immune boosting broth. I prefer to make it in the Instant Pot for an easy and fast caldo!
While soups like Sopa de Lentejas and Fideo are best served as an accompaniment, Caldo de Res and Caldo de pollo are a meal on their own. Both of these soups are filled with chunks of vegetables, meat, and bone broth making them a hearty and nutritious soup.
What kind of Beef to use?
For an authentic Caldo de Res, use Beef Shank or chamorro de res. This Cut of beef has a bone in the center and beef around. You can see a pic of this meat in my Barbacoa Recipe.
Most American supermarkets do not have this cut of beef in stock, however you can find it in Hispanic and ethnic markets. I also suggest asking the butcher counter, sometimes they may have beef shank or extra beef bones in the back.
To make this recipe more accessible, I’m using chuck roast and beef bones to flavor the broth. When I first published this recipe, T-bone steaks were on sale at my grocery store, so I used the meat for a steak salad, and saved the bone for the soup.
Can’t find any beef bones, but still want the benefits? Most stores have pre-made beef bone broth, usually frozen or shelf stable. Add 1 cup of beef bone broth and the remaining water. Just make sure to adjust the salt after the meat is cooked.
Instant Pot Method
Making Caldo de Res in the Instant pot delivers a very tender beef that just melts in your mouth. We’re doing 2 cook cycles to ensure the beef cooks properly, then the vegetables only need a few minutes.
Add cut beef, bones, onion, garlic, and salt to the instant pot. For more flavor you can reduce the salt and add beef bouillon. Fill the instant pot with 10 cups of water. These measurements are for a 8 quart Instant Pot.
*If you have a smaller instant pot, add water to max fill line.
Cook on high pressure for 30 minutes. It will take 10-15 minutes to come to pressure. If your beef is not tender after 30 minutes, then add an additional 10 minutes of cooking.
Once the beef has cooked, the second cook cycle is the vegetables. If you are not planning on serving the caldo de res right away, then place lid back on and select ‘keep warm’ until ready to serve.
Add the corn, potatoes, carrots, zucchini, green beans, and cabbage into the instant pot. If the liquid goes above the max fill line, then remove some liquid.
Set the timer 3 minutes on high pressure. Release the pressure carefully after the timer goes off, preferably under your hood and use the end of a spatula to move the valve to venting.
Stove Top Method
You can still easily make caldo de res on the stove top, and it’s how I first learned how to make it.
Start by bringing to a boil the beef, bones, onion, garlic, and salt or beef bouillon. Simmer for 1 hour. After this time see if the beef is tender, if not continue simmering until meat is tender.
Remove the onion and garlic, skim off the fat, and add the vegetables. Bring the soup back to a boil for another 15 minutes, or until the vegetables are tender. Taste the soup and add additional salt if needed.
Serving and Storing Caldo de Res
For leftovers, shave the kernels off the corn cob for easier storage. Keep in mind the vegetables will get softer the longer the soup is stored. I recommend 2-3 days, then re-heat on the stove or microwave.
My family enjoys making tacos from the meat then dipping it in the broth, you have to try it this way!
Looking for a Chicken Version? Try Caldo de Pollo
More Mexican Soups:
Instant Pot Caldo de Res- Mexican Beef Soup Recipe
- 2 pounds Chuck Roast Cut into chunks. Use either Bone-In, add Beef Bones, or use Beef Shanks.
- ½ White Onion Leave halved
- 4 Garlic Cloves Whole
- 10 Cups Water
- 1 tablespoon Salt or you can add beef bouillon. Taste broth after meat is cooked and add more salt if needed.
- 2 Russet Potatoes Peeled and cut into chunks
- 3 Carrots Sliced into 3 in pieces
- 2 Zucchinis or Mexican Squash, Sliced into 3 in pieces
- 1 Cup Green Beans Whole and ends trimmed
- ½ Head of Cabbage Cut into quarters
- 2 Corn on the Cob Cut into half or thirds
- Tortillas, Rice, Limes, and Hot Sauce for serving
- Place cut Chuck Roast and bones into the instant pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Place the lid on and turn the valve on sealing. Set the timer on high pressure for 30 minutes.
- Release pressure after the timer goes off, there will be a lot of steam, so be careful. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook it for another 10 minutes.
- Add all the vegetables into the soup. If the liquid goes above the max fill line, then remove some liquid. Set the timer for 3 minutes on high pressure.Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, rice, corn tortillas, and if you like hot sauce on top.
- Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Bring to a boil, then allow to simmer for 1 hour or longer, until the beef is tender. Remove onion, and garlic, and skim off any fat from the top.
- Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, rice, corn tortillas, and if you like hot sauce on top.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.