Double Jack Stew
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Stout (irish)2 tbsps
Dijon Mustard (stone-ground)1 tbsp
Granulated Garlic2 tsps
Cracked Black Pepper (fresh)4 tbsps
Olive Oil5 tbsps
All-Purpose Flour (divided)4 cups
Beef Stock (divided)1 cup
Apple Cider Vinegar1 cup
Buttermilk1 cup
Heavy Cream2 tbsps
ButterDirections:
1
Watch how to make this recipe
2
For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature
3
Drain well and pat dry
4
For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent
5
Remove from the pot and reserve
6
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
7
Adjust the heat as needed
8
Sprinkle with 2 tablespoons flour and stir to coat well
9
Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom
10
Add the remaining stock and return the onions to the pot
11
Add the bay leaves, thyme and savory and stir to combine
12
Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally
13
After 2 hours have passed, add the potatoes, turnip and carrots
14
Cover and cook for an additional 35 to 45 minutes
15
Add in the vinegar and salt, to taste
16
In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour
17
Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes
18
Turn off the heat, add in 2 tablespoons butter and serve