The New Beef-and-Beer Stew

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.