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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.