Grandma's Shanghai Tomato Beef Soup (Luosong Tang)
Grandma's Shanghai Tomato Beef Soup (Luosong Tang)
Ingredients
- 1 pound beef chuck roast, cut into large chunks
- 28 ounces canned whole tomatoes
- 1 carrot, roughly chopped
- 2 fresh tomatoes, roughly chopped
- 1 small onion, roughly chopped
- 2 celery stalks, roughly chopped
- 1 head cabbage, roughly chopped
- 2 small potatoes, chopped into bite-sized pieces
- 1 tablespoon butter
- as needed salt
- as needed black pepper
Instructions
- 1
Cut the beef chuck roast into large chunks. Generously season the beef chunks with salt and pepper.
⏱️ 5 min
- 2
Heat the butter in a large pot or Dutch oven over medium-high heat. Brown the seasoned beef chunks on all sides until a crust forms. If necessary, do this in batches to avoid overcrowding the pot. Remove the browned beef from the pot and set aside on a plate.
⏱️ 10 min
- 3
Add the roughly chopped onion, celery, and carrot to the same pot with the remaining butter and beef drippings. Sauté the vegetables until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 4
Add the roughly chopped fresh tomatoes and the canned whole tomatoes to the pot. Stir to combine. Then, add the chopped potatoes to the pot.
⏱️ 5 min
- 5
Add the roughly chopped cabbage to the pot. Return the browned beef chunks to the pot. Season with more salt and pepper to taste. Stir everything together.
⏱️ 5 min
- 6
Cover the pot with a lid. Bring the mixture to a simmer, then reduce the heat to low. Cook for at least 3 hours, or until the beef is very tender and the soup has thickened and concentrated, relying on the vegetables' natural flavors and juices (do not add water).
⏱️ 180 min
- 7
Once the soup has simmered and concentrated to your desired consistency, serve hot.
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Shanghai Tomato Beef Soup (Luosong Tang)
- 1 pound beef chuck roast, cut into large chunks
- 28 ounces canned whole tomatoes
- 1 carrot, roughly chopped
- 2 fresh tomatoes, roughly chopped
- 1 small onion, roughly chopped
- 2 celery stalks, roughly chopped
- 1 head cabbage, roughly chopped
- 2 small potatoes, chopped into bite-sized pieces
- 1 tablespoon butter
- as needed salt
- as needed black pepper
Instructions
- 1
Cut the beef chuck roast into large chunks. Generously season the beef chunks with salt and pepper.
⏱️ 5 min - 2
Heat the butter in a large pot or Dutch oven over medium-high heat. Brown the seasoned beef chunks on all sides until a crust forms. If necessary, do this in batches to avoid overcrowding the pot. Remove the browned beef from the pot and set aside on a plate.
⏱️ 10 min - 3
Add the roughly chopped onion, celery, and carrot to the same pot with the remaining butter and beef drippings. Sauté the vegetables until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 4
Add the roughly chopped fresh tomatoes and the canned whole tomatoes to the pot. Stir to combine. Then, add the chopped potatoes to the pot.
⏱️ 5 min - 5
Add the roughly chopped cabbage to the pot. Return the browned beef chunks to the pot. Season with more salt and pepper to taste. Stir everything together.
⏱️ 5 min - 6
Cover the pot with a lid. Bring the mixture to a simmer, then reduce the heat to low. Cook for at least 3 hours, or until the beef is very tender and the soup has thickened and concentrated, relying on the vegetables' natural flavors and juices (do not add water).
⏱️ 180 min - 7
Once the soup has simmered and concentrated to your desired consistency, serve hot.