Scotch Whisky Beef Stew with Root Vegetables

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 beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, and olive oil for a weeknight-friendly dinner. 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 "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 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.