Beer Beef Soup

This hearty soup is the perfect accompaniment to Sunday football!

Ingredients
6 red potatoes, cut into cubes
30 baby carrots, peeled
3 1/2 tbsp. extra-virgin olive oil
1 1/2 tsp. kosher salt
4 cups beef stock
1 1/2 lb. skirt steak, cut into large cubes
1/2 pepper
1 onion, sliced
3 garlic cloves
12 oz. beer of your choice
2 1/2 tbsp. Dijon mustard
1 1/2 tbsp. soy sauce
1 1/2 tsp. dried thyme

Directions

Preheat oven to 425 degrees. In a roasting pan, toss potatoes and carrots in 1 tbsp. olive oil and 1/2 tsp. salt. Roast until golden and tender. Set aside and keep warm.
In a medium-large pot, bring stock to a boil. Cook until reduced to 3 cups. Set aside and keep warm.
In a large skillet, heat 1 1/2 tbsp. olive oil. Season steak with remaining salt and pepper. Cook to desired doneness. Remove steak from heat and keep warm.
Add remaining olive oil to skillet. Saute onions and garlic until tender.
Return stock to heat. Add beer, mustard, soy sauce and thyme and simmer. Add potatoes and carrots and steak to stock mixture and cook until heated through and broth reaches a slightly thicker consistency.
Serve with French bread.
Makes about 4 servings.