Whiskey-Braised Beef with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender beef slow-braised in whiskey with hearty root vegetables creates a rich, comforting stew perfect for cozy dinners. This american-inspired beef ready in about 175 minutes pairs tablespoons olive oil, large yellow onion, diced, celery stalks, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds beef chuck, cut into 2-inch cubes
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 3/4 cup dry whiskey
• 3 cups beef broth
• 2 tablespoons tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Pat 2 pounds beef chuck dry and toss with 1/4 cup all-purpose flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply caramelized, then set aside.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 4 minced garlic cloves, 2 sliced celery stalks, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips to the pot. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
3. Step 3: Pour in 3/4 cup dry whiskey to deglaze the pot, scraping up browned bits with a wooden spoon. Let the whiskey reduce for 2 minutes until slightly thickened and fragrant.
4. Step 4: Stir in 2 tablespoons tomato paste, then return the beef to the pot. Add 3 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 2 to 2 1/2 hours until beef is fork-tender and sauce has thickened slightly.
5. Step 5: Remove thyme sprigs and bay leaves, adjust seasoning with remaining salt and pepper if needed, and serve hot with crusty bread or mashed potatoes.