This hearty Mexican Beef Soup (Caldo de Res) is made with bone-in beef shank or short ribs, simmered with colorful vegetables like corn, carrots, potatoes, and cabbage, creating a flavorful, comforting broth. Served with fresh cilantro, lime wedges, and warm tortillas, it’s the ultimate Mexican comfort food.
Heat the vegetable oil in a large pot over medium-high heat. Season and brown the beef on all sides for about 5 minutes, then remove it from the pot and set it aside.
Add the chopped onion to the pot and sauté for 4 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
Return the beef to the pot, then add the beef broth (or water) and optional diced tomatoes. Bring to a boil, reduce heat, cover, and simmer for about 1 hour.
Add the carrots, potatoes, and corn to the pot, and continue simmering for another 20–30 minutes until the vegetables are tender.
Add the zucchini or chayote and cabbage wedges in the last 10 minutes of cooking.
Remove the beef from the pot, shred or slice it, and return it to the pot.
Serve the soup hot, garnished with fresh cilantro, lime wedges, and optional hot peppers for a spicy kick.