Double Jack Stew Recipe

Name: Double Jack Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Pair this hearty stew with a dry Irish stout.
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.

1576

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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), and more.

Yes, Double Jack Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Jack Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions