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Pair this hearty stew with a dry Irish stout.
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For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature.
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Drain well and pat dry.
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For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent.
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Remove from the pot and reserve.
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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.
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Adjust the heat as needed.
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Sprinkle with 2 tablespoons flour and stir to coat well.
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Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom.
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Add the remaining stock and return the onions to the pot.
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Add the bay leaves, thyme and savory and stir to combine.
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Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
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After 2 hours have passed, add the potatoes, turnip and carrots.
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Cover and cook for an additional 35 to 45 minutes.
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Add in the vinegar and salt, to taste.
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In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour.
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Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes.
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Turn off the heat, add in 2 tablespoons butter and serve.
