Scotch Whisky Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty beef stew slow-cooked with Scotch whisky and a medley of root vegetables, delivering deep, warming flavors. This scottish-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 large onion, diced
• 2 cups carrots, peeled and chopped
• 1 cup parsnips, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 1/2 cup Scotch whisky
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour in a large bowl until evenly coated, shaking off excess flour.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side until a deep crust forms; transfer browned beef to a plate.
3. Step 3: In the same pot, add 1 large diced onion, 2 cups chopped carrots, 1 cup chopped parsnips, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-7 minutes until vegetables soften and onions become translucent.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and slightly caramelized.
5. Step 5: Pour in 1/2 cup Scotch whisky to deglaze the pot, scraping up browned bits from the bottom, then let the whisky reduce by half, about 3 minutes.
6. Step 6: Return the beef to the pot and add 4 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
7. Step 7: Cover the pot and reduce heat to low. Simmer gently for 2 to 2 1/2 hours until beef is tender and sauce thickens, stirring occasionally.
8. Step 8: Remove thyme sprigs and bay leaves before serving. Adjust seasoning if needed.