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

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

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

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

In your large pot or Dutch oven, melt the 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.

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.

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

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

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.

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.

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.