Sprinkle beef with salt and pepper. Heat a
large skillet over medium-high heat. Add 1
tablespoon olive oil to pan, and swirl to coat.
Add beef to pan, and cook for 3 minutes,
browning on all sides. Remove beef from pan.
Add the remaining 2 teaspoons oil to pan, and
swirl to coat. Add chopped onion, carrot,
mushrooms, and thyme sprigs; sauté for 4
minutes. Add tomato paste and minced garlic;
sauté 1 minute. Add beer; cook 1 minute,
scraping pan to loosen browned bits. Combine
beef stock and flour in a small bowl, stirring
with a whisk. Add stock mixture to pan. Cover,
reduce heat, and simmer 15 minutes. Stir in
beef, and cook 1 minute or until thoroughly
heated. Stir in soy sauce. Discard thyme.
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