Scotch-Infused Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Hearty stew featuring tender chuck roast simmered with Scotch whisky and seasonal root vegetables for deep, complex flavor. This Scottish one-pot recipe, ready in about 195 minutes, pairs beef chuck roast, Scotch whisky, and carrot for a weeknight-friendly dinner. Each serving lands at about 422 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 1/2 cup Scotch whisky
• 3 medium carrot, cut into 1/2-inch cubes
• 2 medium parsnip, cut into 1/2-inch cubes
• 2 medium potato, cut into 1/2-inch cubes
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Cut beef chuck into 1-inch cubes, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons oil in a large pot over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned, transferring to a bowl.
3. Step 3: Add onion and garlic to the pot, stirring for 2 minutes until fragrant.
4. Step 4: Sprinkle flour over vegetables and cook for 1 minute, stirring constantly to form a paste.
5. Step 5: Add Scotch whisky and simmer for 3 minutes until alcohol evaporates, scraping up browned bits.
6. Step 6: Return beef to the pot, then add beef broth and thyme. Bring to a gentle simmer.
7. Step 7: Cover and simmer on low heat for 1.5 hours, stirring occasionally.
8. Step 8: Add carrots, parsnips, and potatoes. Cover and simmer for 45 minutes until vegetables are tender and meat is fork-tender.
9. Step 9: Remove lid and simmer uncovered for 10 minutes to thicken sauce until it coats the back of a spoon.