Scotch-Infused Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty stew featuring tender chuck roast simmered with Scotch whisky and seasonal root vegetables for deep, complex flavor. This scottish-inspired one pot ready in about 195 minutes pairs pounds beef chuck roast, Scotch whisky, medium, cut into 1/2-inch cubes carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 30 min Cook: 165 min Serves 6 Scottish cuisine 422 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Scotch-Infused Beef Stew with Root Vegetables take to make?

Total time is about 195 minutes (30 min prep + 165 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Scotch-Infused Beef Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck roast from drying out.

Can I substitute ingredients in Scotch-Infused Beef Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Scotch-Infused Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Scotch-Infused Beef Stew with Root Vegetables?

Scottish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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