Originally aired December 19, 2012
- For the Beef and Beer Pot:
- 3 pounds beef chuck, cut in 1 1/2-inch cubes
- Kosher salt and black pepper
- Flour, for dredging
- 2 to 3 tablespoons olive oil
- 1 12-ounce bottle lager beer at room temperature
- 2 tablespoons Worcestershire
- 2 to 3 cups beef stock, enough to cover beef
- Herb bundle of parsley, sage, rosemary, thyme springs tied together with kitchen twine
- 16 baby boiling or cippolini onions
- 4 tablespoons butter
- 2 tablespoons light brown sugar
- For the Buttermilk Potatoes:
- 2 1/2 pounds starchy potatoes, peeled and cut into chunks
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 3 to 4 tablespoons chives, minced
- 3 to 4 tablespoons parsley, minced
Bring meat to room temperature and pat dry. Season with salt and pepper, and lightly dredge in flour. Heat oil in a Dutch oven over medium-high heat. Brown meat in batches until crispy and brown all over. Once all of the meat has been browned, add all of it back into the pot and pour in beer, Worcestershire and just enough stock to come up to edge of the beef. Drop in herb bundle, bring to boil then reduce heat to simmer and cover. Cook over low heat or slide into a 325F oven for 2 1/2-3 hours until tender.
While meat is cooking, bring a pot of water to a boil and boil the onions for 5 minutes. Allow to cool and push the skins off.
Heat butter over medium-high heat. Add onions and brown in the pan with light brown sugar. Serve beef and onions with Buttermilk Potatoes alongside.
For the Buttermilk Potatoes:
Place potatoes in pot, cover with water and bring to boil. Salt water and cook to tender. Drain potatoes and return them to the hot pot. Mash potatoes with buttermilk and sour cream; fold in chives and parsley, and season with salt and pepper.