[Cooking with Her Excellency, USA] Surf & turf (classic beef stew with steamed lobster)

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[Cooking with Her Excellency, USA] Surf & turf (classic beef stew with steamed lobster)



1½ pound lobster (or one lobster tail per person)

2 pounds beef chuck eye roll (cut into 2-inch cubes)

4 large potatoes (chopped into 1-inch pieces)

4 carrots (chopped into 1-inch pieces)

4 celery stalks (chopped into 1-inch pieces)

1 large onion (chopped into 1-inch pieces)

2 tablespoons minced fresh garlic

28 ounces canned whole tomato

1 tablespoon tomato paste

4 cups beef stock (can substitute chicken stock)

2 tablespoons extra virgin olive oil

2 tablespoons butter

2 tablespoons corn starch 2 tablespoons water

4 thyme sprigs (chopped) Salt and pepper

2 rosemary sprigs (chopped) 3 bay leaves

Serves 6


1. In a large pot, sear beef over high heat in butter and

olive oil until browned.

2. Add the onions, celery, carrots, and garlic and saute

for 3 minutes.

3. Add the tomato paste and saute for 2 more minutes.

4. Add the drained whole tomatoes and beef stock and bring to a boil.

5. Combine the corn starch and water in a bowl and add to the pot while whisking to thicken the broth.

6. Add the potatoes, bay leaves, thyme and rosemary. Reduce heat to a simmer and cook for 1½ to 2 hours.

7. Season with salt and pepper to taste.

8. For the lobster, fill a steamer pot with 2 inches of water and 2 tablespoons of salt and bring to a boil.

9. Place the lobster on a steaming rack and put a lid on the pot. Steam for 14 to 15 minutes.

10. Serve beef stew in a bowl and place the lobster on top.
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