This twist on traditional stew knocks off more than cooking time: With less oil, no butter or flour, and reduced-sodium stock, it saves you 133 calories, 13 grams of fat, and 333 milligrams of sodium per serving.
• 8 baby Yukon gold potatoes, quartered lengthwise
• 12 baby carrots, peeled
• 3 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) kosher salt
• 3 cup(s) fat-free, reduced-sodium beef stock
• 1 1/2 pound(s) Hanger Steak, cut into four pieces
• 1/4 teaspoon(s) freshly ground pepper
• 1 large shallot, sliced
• 2 clove(s) garlic, chopped
• 1/2 cup(s) dark beer
• 1 tablespoon(s) Dijon mustard
• 1/2 tablespoon(s) low-sodium soy sauce
• 1 sprig(s) fresh thyme
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1. 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.
2. 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.
3. 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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Reprinted with permission of Hearst Communications, Inc.