A concentrated Shanghainese beef and tomato soup made without added water, relying on vegetables to release their own liquid under a tight lid.
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| prepCut beef chuck roast into roughly 1-inch chunks | |||
| prepCut potatoes into larger chunks | |||
| prepSlice onion, carrot, celery, cabbage, and fresh tomatoes | |||
| 2 lb beef chuck roast | Brown beef in butter, set aside | Stir, season with salt & pepper | |
| 1 tbsp butter | |||
| 1 small onion, sliced | Sauté onion 2–3 min until softened | ||
| 1 (28 oz) can whole peeled tomatoes | Add canned tomatoes, break up, scrape pot | ||
| 2 fresh tomatoes, sliced | Layer fresh tomatoes, cabbage, celery, carrot & beef | Cover, simmer on low 40 min | |
| 1/3 head cabbage, sliced (first batch) | |||
| 2 stalks celery, sliced | |||
| 1 carrot, sliced | |||
| 2 small potatoes, cut into larger chunks | Add potatoes & remaining cabbage, cover | Continue cooking until beef tender, ~60 min total | |
| 1/3 head cabbage, sliced (remaining) | |||
| Salt and black pepper, to taste | |||
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