| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 to 8 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
Instructions
- 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.
- 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.
- 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.
- 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.
- After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
- Add in the vinegar and salt, to taste.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 676 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 41 g |
| Cholesterol | 129 mg |
| Sodium | 1309 mg |
Reviews
This is outstanding- a really unique delicious deep flavor.
Outstanding addition to our festive little family celebration!☘️ ☘️
This was off the charts! I used stew meat and didn’t change a thing. Amazing flavors, thank you Guy!
Hanger steak is hard to find and SUPER expensive. 3lbs would cost me $50!
I’ve made this many times, both as written and with tweaks. Excellent every time. It is now my go-to beef stew. The marinade gives it such richness and depth. I thought it would be sweet with the whiskey and apple jack but it wasn’t at all.
Sooo much fun to make with outstanding flavors! Love your show.
Far superior to any “classic” stew recipe. Excellent layers of flavors. But most importantly, the taste! Will make this my “go to” for stew! Thanks Guy!
Wonderful! I am a “seasoned cook” and this rates five stars. Please note I rarely take the time to review a recipe but felt an obligation too on this one! Great tang of course I used Jameson whiskey. Take the time to make and enjoy this stew it’s worth the time.
Would be more Irish is he used Irish whiskey like Jameson. Jack Daniel’s is Tennessee whiskey
Great tang. I was looking for a different stew recipe and this one hit the spot. I cut up a roast since I couldn’t find the meat the recipe calls for. I’m going to add halved mushrooms next time as well.