The New Beef-and-Beer Stew

By cheeserohan

Ingredients

• 8 baby Yukon gold potatoes, quartered lengthwise
• 12 baby carrots, peeled
• 3 Tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 3 cups fat-free, reduced-sodium beef stock
• 1 1/2 pounds hanger steak, cut into 4 pieces
• 1/4 teaspoon freshly ground pepper
• 1 large shallot, sliced
• 2 garlic cloves, chopped
• 1/2 cup dark beer
• 1 Tablespoon Dijon mustard
• 1/2 Tablespoon low-sodium soy sauce
• 1 sprig fresh thyme

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425F. In a medium roasting pan, toss potatoes and carrots with 1 Tablespoon olive oil and 1/2 teaspoon salt. Roast in oven, stirring once or twice, until golden and tender, about 20 minutes. Meanwhile, in a medium saucepan over high heat, bring stock to a medium boil and cook until reduced to 1 1/2 cups, about 15 minutes. Set aside and cover to keep warm.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 1/2 Tablespoons olive oil. Season steak with remaining salt and pepper. Cook, turning once, to desired temperature - 6 minutes for rare; 7 minutes for medium rare; 8 minutes for medium. Transfer to a plate and keep warm. Reserve skillet with drippings.

3. Add remaining olive oil to skillet and reduce heat to medium. Saute shallot and garlic until soft, about 1 minutes. Stir in reserved stock, scraping browned bits from bottom of pan. Stir in beer, mustard, soy sauce, and thyme. Transfer potatoes and carrots to skillet and increase heat to medium-high. Bring to a rapid simmer and let cook until potatoes are tender and sauce is slightly thickened, about 5 minutes. Meanwhile, slice steak against the grain. Serve with potatoes and carrots. Spoon skillet sauce over top.