Preheat oven to 425. In medium roasting pan, toss potatoes and carrots with 1 tbsp oil and 1/2 tsp salt. Roast 20 minutes or until golden and tender, stirring once or twice. Meanwhile, in medium saucepan on high, bring stock to a medium boil and cook about 15 minutes or until reduced to 1.5 cups. Set aside and cover to keep warm.
Meanwhile, in large skillet on medium high, heat 1.5 tbsp oil. Season steak with 1/2 tsp salt and 1/4 tsp pepper. Cook, turning once, to desired temperature (6 minutes for rare, 7 for medium rare, 8 for medium). Transfer to a plate and keep warm. Reserve skillet with drippings.
Add remaining oil to skillet and reduce heat to medium. Add shallot and garlic and cook about 1 minute or until soft. Stir in reserved stock, scraping browned bits from bottom of pan. Stir in beer, mustard, soy sauce, and thyme. Add potatoes and carrots and increase heat to medium high. Bring to a rapid simmer and cook about 5 minutes or until potatoes are tender and sauce is slightly thickened. Meanwhile, slice steak against the grain. Discard thyme sprig. Serve steak with potatoes, carrots, and sauce.
Originally Submitted
9/16/2013
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