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© Meredith Corporation. All rights reserved. Used with permission.
In a 12-inch skillet, cook bacon over medium heat until crisp. Remove from skillet; drain bacon on paper towels. Drain all but about 1 tablespoon of the drippings from the skillet.
Add onions to the reserved drippings in the same skillet. Cook for about 6 minutes or until brown, turning to brown evenly. Remove onions; set aside. Add carrots to skillet; cook about 5 minutes or until light brown, turning occasionally. Remove skillet from heat. Carefully add potatoes, broth, beer, brown sugar, 1/2 teaspoon thyme and cooked onions to the skillet. Return skillet to heat and bring to a boil. Reduce heat, simmer, covered, for 30 to 35 minutes or until vegetables are tender.
Meanwhile, preheat broiler. Season beef with the remaining 1/2 teaspoon dried thyme, salt and pepper. Place meat on the unheated rack of broiler pan. Broil 4 to 5 inches from heat until desired doneness, turning once halfway through broiling. Allow 25 to 27 minutes for medium-rare doneness (145°F) or 30 to 32 minutes for medium doneness (160°F). Cut into four pieces.
Using a slotted spoon, remove vegetables from skillet. Gently boil cooking liquid in skillet, uncovered, for 1 to 2 minutes or until slightly thickened. Divide steak, vegetables and bacon among four dinner plates. Spoon juices over. If desired, sprinkle with fresh thyme.