Caldo de Res: Spanish Beef Soup

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This is a fantastic soup and this recipe deserves top marks for being clear, easy and so amenable. Made mine with yuca/cassava instead of potatoes. Most beef cuts with the bone in work just fine, I've had it with shank in the past, but used beef plate short ribs/soup cuts and it was delicious.

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this is all perfect ingredients...only thing I modified, are the times...I am Mexican and have eaten this many times so I know how soft this should be....simmering the meat...about 2.5 hrs....40 minutes after you add the vegetables...then about 20 minutes more after adding the cabbage.....this is how I make it, it is one of many ways....it is a perfect "puchero" or "caldo de res" or "beef soup"...different names, same thing!....times all depend in how fast you get the meat and vegetables really soft but not mushy...

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Tasty? VERY GOOD! but some modifications i made...i used small red potatoes, added garbanzo beans, and served with a side of mexican rice. (my grandma is from mexico and she served it this way but this recipe is GREAT!

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This soup is sooooo good! Instead of using meat on the bone I used pre-cut stew meat from my butcher but then add caldo de res powder to make up for the bone marrow flavor. I also use the Rotelle tomatoes with green chilies instead of the stewed tomatoes.

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I tried this recipe today, my opinion, very good, HOWEVER, too much pepper, couldn't give it to my kids. I suggest 1/2 the pepper (at least so its edible for all, otherwise, its good. I'm hoping this will help someone who wants to make it, you can always add pepper/jalapenos/serrano if its not spicy enough.

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This recipe was fantastic, I would not change a thing. It reminded me of my childhood in Texas.

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This reminds me of grandma's. I'm so glad I found a worthy recipe; I haven't had this soup in a long time and I've been missing it. I love the huge vegetable chunks, and the cobs of corn. Yummy!!

A quick note for anyone using stew meat or other lean cuts: be sure to add a couple of soup bones. The marrow is a very important flavor element in the broth.

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This is my favorite soup of all time. Though I had no idea it had a name. It's one of my grandma's staple recipes. The only difference is she doesn't use cilantro in the soup and the veggies sometimes change (ie. sometimes using lima beans or peas. Also she uses short ribs, which may be easier to find than beef shank with the bone. She still leaves the bone in. Now that my grandmother is getting older my aunts are the ones that come over on the weekends to make the soup. Then I moved 700 miles away from home after college last winter and have been meaning to get the recipe so I can still have my soup. I tried to make it for the first time tonight (without a recipe! though now I have this as a reference, and it turned out pretty well! My apartment now smells like grandma's house! Yay! (It'll never quite be as good as grandma's though. :D

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This was absolutely delicious. We made it with three modifications, one out of necessity and two out of choice.

Our butcher had no beef shanks, and at his recommendation we used a soup bone and some stew meat. That was out of necessity. We like lots of meat, so we put in over two pounds of meat on top of the soup bone. That was one choice. The second was to sprinkle a tablespoon of Alton Brown's homemade chili powder on the beef while sauteing with the onion, salt and pepper, just for a little extra kick.

This might now be my wife's favorite soup.

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GOOD