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Beef and Beer Pot with Buttermilk Potatoes

Beef and Beer Pot with Buttermilk Potatoes


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

  • 2-3 tablespoons olive oil

  • 1 bottle lager beer (12 ounces), at room temperature

  • 2 tablespoons Worcestershire sauce

  • 2-3 cups beef stock, enough to cover the beef

  • Herb bundle of parsley, sage, rosemary and thyme springs tied together with kitchen twine

  • 16 baby boiling onions 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

  • Salt

  • 1/2 cup buttermilk

  • 1/4 cup sour cream

  • 3-4 tablespoons chives, minced

  • 3-4 tablespoons parsley, minced


Bring the meat to room temperature and pat dry. Season with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the 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 the beer, Worcestershire sauce and just enough stock to come up to edge of the beef. Drop in the herb bundle; bring to boil, then reduce the heat to simmer and cover. Cook over low heat or slide into a 325ºF oven for 2 1/2-3 hours, until tender. While the 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 the butter over medium-high heat. Add the onions and brown in the pan with light brown sugar. Serve the beef and onions with Buttermilk Potatoes alongside. For the buttermilk potatoes: Place the potatoes in a pot; cover with water and bring to boil. Salt the water and cook to tender. Drain the potatoes and return them to the hot pot. Mash the potatoes with the buttermilk and sour cream; fold in the chives and parsley and season with salt and pepper.