Beef, Food, Recipes, Soups & Stews

Caldo De Res and Introducing Massa Natural Meats!!

A few months ago I posted on my Facebook page, a picture of our freezer full of grass fed beef and many of you wanted to know who my “supplier” was!  I was eager to fill you all in on my secret but the awesome little company that I had purchased my beef from was only selling locally at the time. Now for the good news – my little local supplier is shipping their amazing beef nationwide!  I am happy to introduce Massa Natural Meats, offering pasture raised beef from start to finish and I must say that their product is by far one of the highest quality and most amazing tasting beef I have ever eaten. I also appreciate that you can order either by the cut OR you can have them custom butcher and send to you your choice of an 1/8, 1/4, 1/2, or a whole cow! Finally, Massa Natural Meats will soon be offering all natural, pasture raised, heritage pork and grass-fed lamb!  Please visit Massa Natural Meats to see all that they have to offer and let me know what you think of their product! I’m sure you will be impressed.

Now on to the recipe!!

Caldo de Res 2

Speaking of yummy beef, we have been making some amazing meals with our last order from Massa, and below I will share with you a beyond simple but amazing soup that has fast become a family favorite.

Caldo De Res (Mexican Beef Soup)

2 lbs beef stew meat

2 lbs beef shanks bone-in (cut some of the meat away from the bones but make sure you put the bones IN the soup!)

2 tablespoons coconut oil, lard, or tallow

1 yellow onion, quartered

2 garlic cloves, cut in half

4 celery stalks, halved and cut into 4 inch pieces

4 carrots, halved and cut into 4 inch pieces

1 head green cabbage, cut into large chunks

2 chayote or zucchini, cut into large pieces

Water – enough to cover the beef and bones

Sea salt to taste

1-2 teaspoons oregano

For Garnish – chopped cilantro, finely diced onion, and lemon or lime wedges

1. In a large soup pot, heat the coconut oil, lard or tallow over medium high heat and add the beef stew meat and bones and brown the meat for about 7-10 minutes.

2. Add enough water to cover the beef and bones.

3. Add the onions and garlic cloves and bring to a boil.

4. Turn down to a simmer and let cook for about 1 hour or until the beef is very tender.

5. Add the remaining veggies, salt, and oregano and cook until the veggies are fork tender. If you are using zucchini, add the zucchini just before the other veggies are done as the zucchini will only take a few minutes to cook.

6. Serve in large bowls garnished with chopped cilantro, chopped onion, and lemon or lime wedges if desired.

As always, enjoy!

Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Help! I am trying to incorporate a Paleo diet into my lifestye but my husband is still a “Kentucky Fried Chicken” sort of guy. Any advise??

    1. Just lead by example and be as joyful as you can! Do what you need to do for you and for your health… He will notice a difference in you and will probably ask. Show more than tell… OH! And prepare him mouth-watering food, too! That’s always pretty darn convincing. Best of Luck!

  2. Courtney says:

    I just ordered 1/8 of a cow from Massa. They are so awesome over there.

    1. Sarah says:

      Yes they are TOTALLY awesome!

  3. Lynn Shackelford says:

    Just getting started on the paleo path. I plan to quietly rid my kitchen of all non-paleo stuff this weekend. The only thing I’m worried about is snacks – my 3 kids are huge snackers (especially after school) and the challenge will be to have enough easy stuff for them to get for themselves. Suggestions?

  4. Jennifer says:

    Lynn, we lean more toward “primal” eating, so we always have plenty of cheese on hand, as well as yogurt. The yogurt is easy to blend into smoothies with fresh or frozen fruit and a family favorite when drizzled with a bit of yogurt and mixed with walnuts. If you don’t care for the dairy, coconut milk is a great sub. We also keep a lot of nuts, sliced/chopped veggies (on their own or in salads – like cucumber and tomato), eggs (boiled and deviled), olives and beef jerky on hand.

    My husband happily eats all day long and we have five children to feed, so I understand your dilemma! You might consider making your own coconut milk (you can buy the unsweetened flakes in bulk – super easy to make the milk) and yogurt, as well as investing in a small dehydrator to make your own jerky.

  5. Brian says:

    I made this today and my wife and Mother-in-Law LOVED it! Although I followed there recipe very closely as far as the ingredients I thought the beef and the bones would really like a little more cooking time. I have a Ninja Cooking system so I browned all the meat just as the recipe indicated but then I turned it to slow cooker on high for 4 hours. After 2.5 hours I put in the veggies and it was amazing! Good base recipe that I will have a lot of fun with, thank you so much for posting it!

  6. sheryl says:

    Great soup! We just finished dinner and we both loved it! TY

  7. Can’t wait to try this out !! We just ordered massa farms family pack super excited to get it 🙂

  8. Nancy Tallman says:

    Ordered from Massa last weekend and two days later my cooler showed up. The ground beef was by far the best I’ve ever had. Told them I found out about them via your website. Thank you for sharing. Can’t wait to try the other cuts of beef in my freezer.

    1. So glad to hear!! I agree wholeheartedly, Massa is the BEST!!

  9. Elisa says:

    I would like to make this on a night when the sitter is here. Is this recipe suitable for a slow cooker? What changes would need to be made. THANKS!

    1. Yes, this recipe will absolutely work in a slow cooker! First brown the meat and bones first, and than add everything to a slow cooker EXCEPT for the zucchini. Cook on low for 6-8 hours and add the zucchini during just the last 15 minutes. If you will be home during the day, add the carrots, cabbage, and celery half way through the cooking time but if you aren’t, it will still be ok if the veggies also cook all day. Be sure to taste and add more seasoning if needed once it’s done. Good luck!

      1. Elisa says:

        Super! Thanks so much – looking forward to more great Paleo menu ideas from you. I’m a HUGE Everyday Paleo fan! – Elisa

  10. Yolanda says:

    This recipe looks delish! Do you have any suggestions on making it crock pot friendly?

    1. I would brown the meat as suggested, add everything to the crockpot except for the zucchini, and cook all day on low. Add the zucchini the last 30 minutes or so before you want to serve. 🙂

  11. Leonie says:

    Mmm, this sure hit the spot on a cold wet day like today!

    I love the Caldo de Res from our favorite Mexican restaurant, but it is quite pricey for soup. Not only was yours cheaper to make at home, but it was even better than the restaurant and contained no starchy corn.

    Thanks for another super delish dish!

    1. So glad you enjoyed the soup – I love it too!!

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