Double Jack Stew

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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

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