Caldo de Res

Ingredients

• 907 g (2 lb)beef chuck roast, cut into 2.5 cm pieces
• 2 largecarrots, thickly sliced
• 3 mediumYukon Gold potatoes, diced
• 1 mediumcourgette, sliced
• 2onions, quartered
• 4 clovesgarlic, minced
• 60 ml (¼ cup)fresh coriander, chopped, for garnish
• 1.9 L (8 cups)beef stock
• 30 ml (2 tbsp)lime juice
• to tastesalt and pepper

Instructions

1. 1

   Prepare ingredients

   Chop the vegetables and cut the beef into pieces.

2. 2

   Brown the beef

   Warm oil in a large pot over medium-high heat. Sear the beef until browned on all sides.

3. 3

   Soften aromatics

   Add the onions and garlic to the pot and sauté until fragrant.

4. 4

   Simmer the broth

   Pour in the beef stock and enough water to cover the ingredients by about 2.5 cm. Bring to a gentle boil, then lower the heat and simmer.

5. 5

   Add vegetables

   After 1 hour, add the carrots, potatoes, courgette, salt and pepper. Simmer until the vegetables are tender.

6. 6

   Finish and serve

   Just before serving, drizzle the lime juice over the soup and garnish with the chopped coriander.

What is caldo de res?

Caldo de res is a Mexican beef soup built around slowly simmered beef and vegetables in a savoury broth. The name means beef broth or beef soup, and versions vary from household to household.

This version pairs chuck roast with carrots, potatoes and courgette. The beef simmers first to flavour the broth, while lime and fresh coriander brighten the finished bowls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 40g carbs, 12g fat.

The potatoes provide much of the carbohydrate, while the beef contributes protein and a substantial share of the fat. To balance the bowl, serve it with extra non-starchy vegetables or a simple side salad rather than adding another starchy side.

Choosing the beef

Chuck roast: this cut has enough connective tissue to become tender during a long simmer. Cut it into even pieces so it cooks at a similar rate.

Browning: sear the beef on all sides before adding the liquid. This step gives the soup a deeper, roasted savouriness.

Building the broth

Onions and garlic: sauté them after browning the beef, until fragrant. Keep them moving so the garlic does not scorch.

Stock and water: the stock forms the base, while the added water brings the liquid level above the ingredients. The method does not specify an exact quantity of water, so add enough to cover them by about 2.5 cm.

Timing the vegetables

Later addition: the carrots, potatoes and courgette go in after the beef has simmered for an hour. This gives the beef a head start and helps the vegetables keep their shape.

Doneness: simmer until the vegetables are tender when pierced. If they are still firm, continue cooking and check them again.

Finishing with lime and coriander

Lime juice: add it just before serving so its fresh acidity comes through rather than fading during the simmer.

Coriander: scatter it over the soup as a garnish. Add it at the end for a fresh, herbal finish.

Serving the soup

Serve caldo de res hot in deep bowls, making sure each portion gets beef, vegetables and broth. Warm tortillas or crusty bread can be served alongside for dipping.

A little extra lime at the table lets everyone adjust the brightness to taste. Keep any extra garnish separate until serving.

Recipe notes & tips

• Cut the beef into similarly sized pieces to help them cook evenly.
• Brown the beef in batches if the pot is crowded, so it sears rather than steams.
• Keep the broth at a gentle simmer after bringing it to a boil.
• Add enough water to cover the ingredients by about 2.5 cm, as directed.
• Check the vegetables for tenderness before serving, as their cooking time can vary.
• Add the lime juice and coriander just before the soup goes to the table.

Variations

• Add cabbage: stir in wedges with the other vegetables for another traditional-style soup vegetable.
• Use bone-in beef: simmer bone-in pieces for a richer broth, then remove bones before serving.
• Include sweetcorn: add corn pieces with the carrots and potatoes so they simmer in the broth.
• Make it spicier: serve sliced fresh chilli alongside for diners to add to their bowls.
• Swap the herbs: use a little chopped parsley if coriander is not available.

Common mistakes to avoid

• Crowding the pot: the beef may steam instead of brown; sear it in batches if needed.
• Boiling too vigorously: the broth can become cloudy and the beef may cook unevenly; reduce it to a gentle simmer.
• Adding vegetables too early: they can turn overly soft during the long beef simmer; wait until the one-hour mark.
• Cutting uneven pieces: smaller pieces can become tender before larger ones; keep the beef cuts similar in size.
• Adding lime too soon: its fresh flavour can fade during cooking; stir it in just before serving.

How to store

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a little water or stock if the broth has reduced.

Frequently asked questions