Caldo de res, which translates to beef broth, is the incomparable Mexican version of beef stew, rooted in the country’s history and cuisine. It’s a soupy broth that’s light enough to enjoy year-round. When I was growing up, this beef soup was my ultimate comfort food. I have fond memories of it simmering away in a big pot in my abuelita’s kitchen.
When we bring a new baby into the world, parents try to provide them with as much nutrition as possible, but it’s important to remember caretakers can use a little comfort too. This caldo de res is as nourishing as it is delicious, and it doesn’t ask much of you. Just throw the ingredients in the pot and leave them to simmer. Then serve a bowl with garnishes like fresh cilantro and lime wedges, plus a large stack of tortillas.
Using bone-in meat, such as short ribs, is extremely important—that’s where the broth gets most of its flavor. I even throw in a couple of beef marrow bones for added richness, but they’re optional. For the vegetables, I like to use seasonal produce (like zucchini and corn in the summer) for the best flavor. If you can get your hands on some high-quality, farmers-market Roma or vine tomatoes, go ahead and use them; otherwise tomato paste makes a convenient, pantry-friendly substitution. I also use organic carrots because they tend to be sweeter.
I make this caldo de res on the stovetop in a Dutch oven, but you can also use an Instant Pot or pressure cooker. The cook time might seem long, but it’s largely inactive. Don’t forget to have your tortillas (my favorite brand is Masienda) heated before you’re ready to eat. One of the most important parts of the experience of eating caldo de res is dipping your tortilla in the soup to soak up all the flavors.
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Recipe information
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Total Time
2 hours 30 minutes
Ingredients
1
large white onion, cut into 1″ pieces, plus more finely chopped for serving
1
head of garlic, halved crosswise
3
dried bay leaves
2
lb. bone-in beef short ribs, rinsed
1
lb. beef marrow bones, rinsed (optional)
2
ears of corn, husked, cut crosswise into 2″-thick rounds
2
large zucchini (about 1 lb.), halved lengthwise, cut into 1″-thick half-moons
1
large chayote (about 11 oz.), halved lengthwise, seeds removed, cut into 1″ pieces
2
large carrots (about 8 oz.), scrubbed, cut into 1″ pieces
2
Tbsp. double-concentrated tomato paste
½
small head of green cabbage (about 8 oz.),