7 Chinese Beef Soup Recipes For Slow Cooking 牛肉炖汤

  1. Homemade Chinese Soups
  2. Beef soup

Chinese beef soup recipes usually feature Chinese herbs and tougher beef cuts that are slow cooked to perfection in a slow cooker.

Chinese herbs used are usually those that complement beef to address certain bodily ailments. The recipes here feature goji berries, dried longan, dried tangerine peel. 

Recipe 1: Beef soup recipe with shin, goji berries and dried longan

This soup nourishes the blood and complexion. It is good for people with anaemia, suffer from fainting spells or dizziness.


  • 450g beef shin
  • 12g chinese wolfberry
  • 1 slice ginger
  • 12g dried longans
  • 1.5 litre water


  1. Slice the beef shin thickly and parboil for 2 minutes
  2. Wash the chinese wolfberry, dried longan and ginger
  3. Pour the water into the slow cooker and bring to a boil
  4. Add the beef and ginger and let it cook on low for 2.5 hours
  5. Add the chinese wolfberries, dried longan
  6. Let it cook for another 15 to 20 minutes
  7. Add salt to taste before serving

Recipe 2: Beef soup recipe with shin, black dates and ginger

This soup nourishes the blood, build body strength and relieve fatigue.


  • 450g beef shin
  • 75g old ginger
  • 6 black dates
  • 8 red dates
  • 750ml water


  1. Slice the beef shin thickly and parboil for 2 minutes
  2. Place the beef shin and ginger into the slow cooker
  3. Add the water and bring to a boil
  4. Cook on gentle heat for 3 hours or more
  5. Add the black dates, red dates continue to cook for another 20 minutes
  6. Add salt to taste before serving

Crockpot is great for cooking beef soups with tough cuts. Slow cooking breaks down the tough tissue to release the flavour.

Recipe 3: Beef soup recipe with dried tangerine peel

This recipe uses beef shin, dried tangerine peel and Chinese yam.

Dried tangerine peel is known as 陈皮 (chenpi) in mandarin. It is basically the peel of the tangerine pickled and dried in the sun. It is salty, sweet and sour at the same time. It aids digestion and alleviates feelings of bloatedness and nausea. It may also relieve symptoms of morning sickness.

If you are feeling nauseous or bloated, you can steep 2 small pieces of dried tangerine peel in hot water and drink it like tea.

Chinese yam is usually used in conjunction with meats and other herbs to aid digestion, regulate body's sugar level and control inflammation of the uterus.


  • 250g beef shin
  • 5g dried Chinese yam (huai shan)
  • 3g dried tangerine peel
  • 2 slices ginger
  • 2 litre soup stock or water
  • 1 tbsp cooking wine
  • salt to taste

Directions (for slow cooker)

  1. Cut the beef shin into thick slices and parboil for 2 minutes
  2. Place the beef, ginger and stock into the slow cooker
  3. Bring everything to a boil
  4. Lower the heat and simmer for 2 hours
  5. Add the dried Chinese yam, tangerine peel, cooking wine and salt
  6. Continue to cook for another 20 minutes
  7. Serve

Recipe 4: Beef soup recipe with huai shan, arrowroot, goji berries and red dates

This serve as a general tonic. With so many Chinese herbs in the soup, enough nutrients can be absorbed just by drinking the soup. If the beef is tough, discard it. The huai shan, arrowroot, goji berries and red dates can be eaten.

Allow ample time for simmering in the slow cooker.


  • 50g astragalus
  • 50g huai shan
  • 15g arrowroot
  • 25g goji berries
  • 50g red dates
  • 750g beef
  • 15g garlic
  • 3 slices of ginger
  • 1 chilli
  • 1 stalk of coriander
  • Pinch of salt
  • 10 cups of water

Directions (for slow cooker)

  1. Wash and slice the beef
  2. Parboil the beef
  3. Add the beef, garlic, ginger, chilli and water into a slow cooker and cook for 40 minutes
  4. Add the Chinese herbs and continue to cook for another 20 minutes
  5. Add salt and parsley
  6. Cover lid and cook for another 2-3 minutes before serving

Tough beef cuts are not a problem for long simmering soup. One of the most favourite ways of cooking beef is in a thick stew. 

Recipe 5: Beef stew recipe with shin and carrot

This beef stew recipe yields a melt-in-the-mouth softness for both the tough beef shin cut and root vegetable. Beef shin is great for stewing. It is a cut from the lower leg of the cow and is a relatively cheap cut. It can also be called the beef shank.

If the shin you bought came with a section of the leg bone, don't throw the bone away. Add it to the stew to enhance the flavour of the stew.


  • 200g carrot
  • 200g beef shin
  • 1 small section of ginger
  • 8 red dates
  • 1.5 litre water
  • Dash of cooking wine
  • Salt to taste


  1. Clean the beef shin and cut into strips
  2. Parboil the meat and the bone for 2 minutes
  3. Peel the carrots and cut into cubes
  4. Peel and wash the ginger
  5. Bring the water to a boil, add the beef shin, bone, and ginger
  6. Bring back to a boil, lower the heat to a simmer
  7. Simmer for 1.5 hour
  8. Add the carrot, cooking wine and red dates
  9. Continue to cook for another 20 minutes
  10. Add salt to taste
  11. Remove the bone before serving

Recipe 6: Beef soup recipe with daikon, potato and carrot

Beef goes very well with root vegetables like daikon radish, potatoes and carrot.

This soup is like the beef version of the comforting potato soup with pork, a soup I have whenever I am feeling tired and overworked or sick.

The vegetables refer to the trinity of cooking: potato, carrot and onion. It is universally recognised in both eastern and western cooking.

This recipe does not contain goji berries unlike the potato soup recipe mentioned above. Add them if you like.


  • 400g beef fillet
  • 1/2 potato
  • 1/2 carrot
  • 50g onion
  • 1 litre beef stock


  1. Peel the potato and carrot, cut into small cubes
  2. Chop the onion into small cubes
  3. Cut the beef into cubes and parboil for about 10 minutes
  4. Bring the beef stock to a boil in a deep pot
  5. Add the beef, potato, carrot and onion
  6. Lower heat and simmer for about 45 minutes
  7. Season with salt, pepper and sugar
  8. Serve

Recipe 7: Borscht soup Hong Kong style

This last recipe below isn't really a Chinese soup although it is served quite widely in Chinese fusion cafes. It is the borscht soup. 

A visitor once asked me about 罗宋汤 (luo song tang), which is the Chinese name for borscht soup. This Russian soup is traditionally made with beetroot. But I know the visitor is asking me about the tomato-based version.

This tomato soup is sort of ubiquitous in many western cafes in Hong Kong. They are a staple in many Singapore cafes serving western food too. I guess it is not just Chinese cuisine that gets localized.


  • 250g beef fillet
  • 1 fresh tomato
  • 1/2 carrot
  • 1/2 onion
  • 2 tbsp ketchup or puree
  • 1/2 potato
  • 1 litre beef stock
  • Salt, pepper and sugar


  1. Cut the beef into pieces and parboil for about 2 minutes
  2. You might want to pound the beef fillet with the back of your knife to tenderize the beef slightly before slicing into pieces
  3. Peel the potato, carrot and onion, cut into bite-sized pieces
  4. Wash the tomato and cut into pieces
  5. Place the potato, carrot, and beef pieces in a pot
  6. Add the beef stock and simmer for an hour and 30 minutes or till everything is tender
  7. Add the onion, tomato and ketchup
  8. Cook for another 8 minutes
  9. Season with salt, pepper and sugar
  10. Serve

Finally, other beef cuts used in Chinese soups are beef brisketoxtail and ground beef. Click each for recipes. 

Happy Souping, Phoebe

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