Ingredients

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

Description

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