Smoky Scotch Whiskey Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender beef chunks slow-simmered in a smoky Scotch whiskey-infused broth with carrots, potatoes, and onions for a hearty winter stew. This Scottish beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1.5-inch cubes, salt, and black pepper 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 1.5-inch cubes
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1/2 cup Scotch whiskey
• 4 cups beef broth
• 1 lb baby potatoes, halved
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp smoked paprika

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

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Toss beef in 1/4 cup all-purpose flour until evenly coated, shaking off excess.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deep golden. Remove browned beef and set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 peeled and chopped carrots, and 2 sliced celery stalks to the pot. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
4. Step 4: Carefully pour in 1/2 cup Scotch whiskey to deglaze the pot, scraping up browned bits with a wooden spoon. Let whiskey reduce for 2 minutes.
5. Step 5: Return beef to the pot along with 4 cups beef broth, 1 lb halved baby potatoes, 3 sprigs fresh thyme, and 1 bay leaf. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender and stew thickens, stirring occasionally.