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Caldo de Res (Mexican Beef Soup)


  • 3 pounds boneless chuck roast cut into 1 inch chunks
  • 1-2 soup bones or don't use the bones & use a bone in chuck roast - the bone marrow adds tons of richness though!
  • 10 cups water
  • 6 peeled garlic cloves
  • 1-1/2 small to medium onions, halved (so 3 onion halves)
  • 2 carrots cut into 1 inch rounds
  • 2 zucchini sliced into 2 inch rounds
  • 1 yellow squash sliced into 2 inch rounds
  • 2 ears corn halved
  • 1/2 head cabbage quartered
  • salt and pepper to taste


  • Season the chunks of chuck roast with salt and pepper and sear on high heat in a little olive oil to give them some color (color adds flavor!). Add in the beef bones, the water, garlic cloves, and onion halves. Sprinkle with a litlte more salt and pepper, and bring to a boil. Cover, and reduce to a simmer. Simmer for 30 minutes.
  • Uncover and skim off any foam or grease that has accumulated at the top.
  • Add the carrots, zucchini, squash, corn, and cabbage. Cover and continue simmering for 30-45 minutes. Turn off the heat & serve hot with whatever garnishes you like such as lime wedges, hot sauce, corn tortillas, jalapenos, cilantro, red onion, radishes, avocado, etc etc etc.


I really prefer using the soup bones instead of a bone in chuck roast. The soup bones have all that marrow that make this soup as rich and hearty as it is. You can also use a shank roast, which is what is traditionally used - but they can be harder to find. 
You can also cook this in the crockpot. Brown the meat first, if desired, and put all the ingredients in the crockpot. Cook on low for 6-8 hours for high for about 4.