Lunch: The New Beef-and-Beer Stew

Recipe by Cheryl Slocum A lighter take on a hearty, usually heavy, classic for the colder months.

Ingredients

8 baby Yukon gold potatoes
12 baby carrots
3 tbsp. extra-virgin olive oil
1 tsp. kosher salt
3 c. fat-free, reduced-sodium beef stock
1 1/2 lb. hanger steak
1/4 tsp. Freshly ground pepper
1 large shallot
2 clove garlic
1/2 c. dark beer
1 tbsp. Dijon mustard
1/2 tbsp. low-sodium soy sauce
1 sprig fresh thyme

Instructions

Preheat oven to 425 degrees F. 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.
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.
Add remaining olive oil to skillet and reduce heat to medium. Sauté shallot and garlic until soft, about 1 minute. 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.

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