350 calories per serving

From Country Living

Active time 20 minutes

Total time 30 minutes

Description: Beef & Beer STEW

Makes 5 Main-Dish Servings

8 baby Yukon gold potatoes, quartered lengthwise

12 baby carrots, peeled

3 Tbsp. extra virgin olive oil

Kosher salt and pepper

3 cups reduced-sodium, fat-free beef stock

1½ lb. hanger steak, cut into 5 pieces

1 large shallot, sliced

2 garlic cloves, chopped

½ cup dark beer

1 Tbsp. Dijon mustard

½ Tbsp. lower-sodium soy sauce

1 fresh thyme sprig

1.    Preheat oven to 425°F. In medium roasting pan, toss potatoes and carrots with 1 tablespoon oil and ½ teaspoon kosher salt. Roast in oven 20 minutes, or until golden and tender, stirring once or twice. Meanwhile, in medium saucepan on high, bring stock to medium boil and cook about 15 minutes, or until reduced to 1½ cups. Set aside and cover to keep warm.

2.    Meanwhile, in large skillet on medium-high, heat 1½ tablespoons oil. Season steak with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Cook, turning once, to desired temperature, 6 minutes for rare; 7 minutes for medium-rare; 8 minutes for medium. Transfer to plate and keep warm. Reserve skillet with drippings.

3.    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 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.

Description: Beef & Beer Stew

Each serving about 30 g protein, 12 g carbohydrate, 18 g total fat (5 g saturated), 2 g fiber, 86 mg cholesterol, 721 mg sodium.

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