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Double Jack Stew

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  • Level: Intermediate
  • Total: 3 hr 50 min
  • Prep: 20 min
  • Cook: 3 hr 30 min
  • Yield: 6 to 8 servings
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3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed

1/2 cup Irish stout

1/4 cup applejack (recommended: Laird's)

1/4 cup whiskey (recommended: Jack Daniel's)

2 tablespoons stone-ground Dijon mustard

2 tablespoons agave

1 tablespoon granulated garlic

2 teaspoons kosher salt

2 teaspoons fresh cracked black pepper


4 tablespoons olive oil

1 Spanish onion, cut into 3/4-inch dice

5 tablespoons all-purpose flour, divided

1/3 cup whiskey (recommended: Jack Daniel's)

4 cups beef stock, divided

2 bay leaves

1/2 teaspoon dried thyme, crushed fine

1/2 teaspoon dried savory, crushed fine

4 red potatoes, washed and quartered

1 turnip, peeled, halved and sliced into 1/2-inch half rounds

2 large carrots, peeled and cut into 1/2-inch coins

1/2 cup apple cider vinegar

Kosher salt

1/2 cup buttermilk

1/4 cup heavy cream

2 tablespoons butter


  1. For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.
  2. For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.
  3. In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.
  4. Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
  5. After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
  6. Add in the vinegar and salt, to taste.
  7. In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve.

Cook’s Note

Pair this hearty stew with a dry Irish stout.

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