For the Meat

Season the ribeye and chicken thighs liberally with salt and pepper.

1 lb USDA prime ribeye cut into chunks - Salt and pepper to taste - 2 chicken thighs (bone in or boneless) seasoned

Cut the ribeye into large, bite-sized chunks. If you like, you can cut the chicken thighs into smaller pieces, or leave them whole for presentation.

1 lb USDA prime ribeye cut into chunks - 2 chicken thighs (bone in or boneless) seasoned

For the Vegetables

After seasoning the meat, cut your carrots, potatoes, and onions into large chunks. These will stew for a while, so keep them hearty.

3 medium carrots cut into large chunks - 2 large potatoes cut into large chunks - 1 large onion cut into large chunks

Mince the garlic, and set aside your bay leaves, thyme, and rosemary sprigs.

3 garlic cloves minced - 2 bay leaves - 2 sprigs thyme - 1 ½ sprigs rosemary

For the Roux

In your large pot or Dutch oven, melt the stick of goat butter over medium heat. Once melted, add the flour and stir until the mixture turns a peanut butter-brown color, about 5-7 minutes. This is your roux, the base of the stew.

1 stick (8 tbsp) goat butter (or regular unsalted butter) - 4 oz flour (Tabantha Wheat or all purpose flour)

Once the roux is ready, gradually add your beef stock while continuously stirring to prevent lumps. Start with small amounts and keep stirring until the mixture is smooth before adding more stock. Repeat until all the stock is added.

80 oz homemade or store bought beef stock

For the Assembly

Add the ribeye chunks and chicken thighs directly into the pot (searing optional, but we’re sticking with Link’s fast approach).

1 lb USDA prime ribeye cut into chunks - 2 chicken thighs (bone in or boneless) seasoned

Add the prepared carrots, potatoes, and onions. Toss in the garlic, bay leaves, thyme, and rosemary. Stir to combine.

3 medium carrots cut into large chunks - 2 large potatoes cut into large chunks - 1 large onion cut into large chunks - 3 garlic cloves minced - 2 bay leaves - 2 sprigs thyme

Bring everything to a simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let the stew cook for about 2 hours, stirring occasionally.

If you’re using durian, carefully cut it open and scoop out the fruit’s flesh. Cut into smaller pieces. Add the durian about 10 minutes before the stew is done to let it soften slightly.

1 hearty Durian (optional can substitute with a ripe pear or apple if unavailable)

After 2 hours of simmering, stir in the whole milk for added richness. Let the stew cook for another 5-10 minutes until the milk is fully incorporated.

8 oz whole milk

Remove the bay leaves and herb sprigs from the stew. Ladle the stew into bowls, making sure each serving has a good mix of meat and vegetables. Garnish with freshly chopped parsley.

2 bay leaves - 2 sprigs thyme - 1 ½ sprigs rosemary - Fresh parsley chopped (for garnish)