Traditional Mexican Stew (Caldo de Res)

Caldo de res is a traditional Mexican beef-and-vegetable stew, simmered until the meat is tender and the broth is savory and clear. Recipes vary by region and household, but beef shank, corn, cabbage, and seasonal vegetables make this version a generous one-pot meal served with lime and warm tortillas.

Ingredients

3 lb bone-in beef shank, cut into thick crosswise pieces (1.36 kg)
1 lb beef chuck, cut into 2-inch chunks (454 g)
14 cups cold water (3.3 L), plus more as needed
1 medium white onion, peeled and halved (about 8 oz / 225 g)
4 large garlic cloves, peeled (about 20 g)
2 tsp fine salt (10 g), plus more to taste
2 bay leaves (about 0.2 g)
2 ears corn, husked and cut into thirds (about 500 g)
3 medium carrots, peeled and cut into 1-inch pieces (about 300 g)
2 chayote, peeled, pitted if needed, and cut into 1-inch chunks (about 500 g)
2 medium Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks (about 400 g)
2 Mexican zucchini or small zucchini, cut into thick half-moons (about 400 g)
¼ medium green cabbage, cut into 3 wedges (about 350 g)
½ cup loosely packed fresh cilantro, including tender stems, roughly chopped (15 g)
2 limes, cut into wedges (about 120 g)
6 small corn tortillas, for serving (about 150 g)
¼ cup finely chopped white onion, for serving (40 g)
½ cup salsa verde or a mild red salsa, for serving (120 ml)

Instructions

Rinse the beef briefly under cool running water and pat it dry. Peel and cut the vegetables, keeping the cabbage and zucchini separate from the firmer vegetables. Arrange the ingredients so they are ready to add in stages; this preparation takes about 35 minutes. The beef’s bones and connective tissue are important here: they give the broth body as the stew simmers.
Put the shank and chuck in a large, heavy pot, preferably 8 quarts (7.6 L) or larger. Add the water, onion halves, garlic, salt, and bay leaves. Bring the pot to a boil over medium-high heat, which usually takes about 10 minutes. As gray foam rises, skim it off with a spoon. Lower the heat until the liquid barely simmers, partially cover the pot, and cook for 1 hour 25 minutes. A gentle simmer, with only occasional bubbles, helps keep the broth clearer than a rolling boil. Check the liquid occasionally and add hot water if the meat is no longer mostly submerged.
Lift a piece of beef onto a plate and check the thickest meaty portion with a food thermometer, avoiding the bone. Whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes; at this simmer, the beef should be well above that temperature. Let the piece rest for 3 minutes, then return it to the pot. Continue simmering for about 10 minutes, or until a fork begins to pull the meat apart easily. If it is still tough, simmer it longer before adding the vegetables; tenderness depends on the size and cut of the pieces.
Add the corn, carrots, and chayote. Keep the pot at a gentle simmer for 15 minutes, with the lid partly on. These vegetables need more time than zucchini and cabbage, but they should not be cooked until they collapse. If the broth has reduced more than you like, add a little hot water and taste the liquid before adding more salt.
Add the potatoes and simmer for 10 minutes. Stir gently once, taking care not to break up the beef or potatoes. Test a potato with the tip of a knife: it should be starting to soften but still hold its shape. Adding potatoes at this point gives them time to cook through without turning the broth starchy or leaving the other vegetables overcooked.
Add the zucchini and cabbage wedges. Simmer for about 10 minutes, uncovered or partly covered, until the zucchini is tender and the cabbage has softened while remaining intact. The exact time can vary with the size of the pieces, so begin checking after 8 minutes. Stir the stew gently from the bottom if needed, but avoid vigorous mixing.
Stir in the cilantro and simmer for 2 minutes. Remove the onion halves, garlic cloves, and bay leaves if you prefer a tidier broth; the garlic may also be mashed into the liquid for a fuller flavor. Taste the broth and adjust the salt. Ladle broth, beef, corn, and a selection of vegetables into each bowl, then offer lime wedges, chopped onion, salsa, and warm tortillas at the table.

Tips

Choose the right cut. Bone-in shank makes a deeply flavored broth, while chuck adds meaty pieces. If shank is unavailable, use another bone-in beef cut suited to long simmering, such as short ribs, or use additional chuck. A boneless substitute will still make a good stew, but the broth may have less body; a small amount of beef soup bones can make up the difference.

Look for chayote, but don’t let it stop you. Chayote is a mild, firm green squash sold in many Latin American and larger grocery stores. If you cannot find it, use an extra zucchini or a small firm yellow squash. The broth will taste much the same, though the substitute becomes softer more quickly, so add it with the zucchini near the end rather than with the carrots.

Keep the simmer gentle. A hard boil can break up the meat, cloud the broth, and make tender vegetables fall apart. If the surface is bubbling rapidly, turn down the heat. Use a wide spoon to skim foam early in cooking; once the broth is clear, there is no need to skim constantly.

Season in stages. The broth reduces as it cooks, and salsa and lime add seasoning at the table. Start with the listed salt, taste after the vegetables are cooked, and make the final adjustment just before serving. If you use salted broth instead of water, reduce the added salt and taste before adding more.

Serving Suggestions

Serve caldo de res in deep bowls so every portion gets broth as well as beef and vegetables. Include at least one piece of corn and a mix of the softer and firmer vegetables in each bowl. Put lime wedges, chopped onion, salsa, and extra cilantro on the table so diners can finish their own servings. A squeeze of lime brightens the savory broth, while salsa adds heat and a fresh chile flavor without changing the whole pot.

Warm corn tortillas are a natural accompaniment for dipping into the broth or eating alongside the stew. To warm them, heat them briefly in a dry skillet, turning once, or wrap a small stack in a clean towel and warm them in a covered dish. The stew is filling on its own, but a simple side of rice or sliced avocado can round out a larger meal. Serve the broth hot, and use a ladle to divide the ingredients evenly rather than pouring everything into one bowl at once.

Variations

Vegetables in caldo de res vary with availability and household preference. Green beans, celery, or a small piece of pumpkin can join the pot; add firm vegetables with the carrots and chayote, and add quick-cooking vegetables later. If using pumpkin, cut it into large pieces and check it early because it softens faster than potatoes. You can also leave out the potatoes or corn, though both are common choices that make the stew especially substantial.

For a leaner bowl, use more chuck and less shank, or trim large pieces of visible surface fat before cooking. The broth may be less gelatinous, but the long simmer will still build flavor. For a stronger chile note, serve salsa on the side or stir a spoonful into an individual bowl. This version keeps the main pot mild so different diners can choose their own level of heat.

Some cooks add tomato or dried chiles to their own version, while others prefer the light, beef-forward broth used here. If you want to try dried guajillo chile, remove the stem and seeds, briefly toast the chile in a dry skillet, soak it in hot water until pliable, then blend it with a little broth and strain it into the pot. This makes the broth darker, fruitier, and more chile-flavored; it is an optional variation, not a requirement for a satisfying caldo de res.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the stew in covered, shallow containers so it chills efficiently; keep the beef and vegetables in the broth to help prevent them from drying out. Refrigerated caldo de res keeps for 3 to 4 days. The potatoes and zucchini may soften after storage, but the broth and beef remain flavorful.

For longer storage, freeze portions in airtight freezer-safe containers, leaving a little room for expansion. For the best texture, use frozen portions within about 3 months. Thaw overnight in the refrigerator, or reheat directly from frozen over low heat with a splash of water. Reheat leftovers on the stove until steaming throughout and at least 165°F (74°C), checking the center of a portion with a food thermometer. Stir gently so the vegetables stay as intact as possible. Avoid repeatedly cooling and reheating the full pot; warm only the amount you plan to serve.

Frequently Asked Questions

What does caldo de res mean?

Caldo de res translates roughly as “beef broth” or “beef soup.” In cooking, it commonly refers to a Mexican beef-and-vegetable soup made by simmering beef, often with bones, and serving the resulting broth with vegetables and meat. The precise vegetables and seasonings differ from one cook or region to another.

Is caldo de res a soup or a stew?

It sits somewhere between the two. The broth is plentiful and usually lighter than a thick stew, but each bowl contains substantial pieces of beef, corn, and vegetables, so it can serve as a complete meal. Use a generous ladle of broth for a soup-like bowl, or serve more solids and less broth if you prefer it stew-like.

Can I make this recipe in a slow cooker?

Yes. For the best flavor, brown the beef first in a skillet if you have time, then transfer it to the slow cooker with the water, onion, garlic, salt, and bay leaves. Cook until the beef is tender, usually about 8 to 9 hours on low or 4 to 5 hours on high, depending on the appliance and cut. Add the corn, carrots, chayote, and potatoes during the final 1½ to 2 hours, then add zucchini and cabbage for roughly the final 30 to 45 minutes. Check the beef with a thermometer and cook until tender; slow cookers vary, so use doneness rather than the clock alone.

Can I make caldo de res ahead?

Yes. You can cook the stew a day ahead, chill it promptly, and refrigerate it for up to 3 to 4 days total. The broth often tastes more developed after resting, though the vegetables will soften slightly when reheated. For a fresher vegetable texture, cook the beef and broth ahead, chill them, then bring the broth and meat back to a simmer and add the vegetables in the stated stages before serving.

What can I use instead of chayote?

Use a small firm zucchini or yellow summer squash if chayote is unavailable. Chayote stays relatively firm and has a mild flavor, while zucchini softens more quickly and gives up more moisture. Add the substitute with the zucchini and cabbage toward the end of cooking, rather than with the carrots and corn, to help it keep its shape.

Why is my beef still tough?

Beef can reach a safe temperature before its connective tissue has softened enough to feel tender. Keep the pot at a gentle simmer and give the meat more time, checking it every 10 to 15 minutes with a fork. If the vegetables are already done, lift them into a covered bowl while the beef continues cooking, then return them to the broth just long enough to warm through before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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