Whiskey-Infused Beef Stew with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty beef stew simmered with a splash of rich whiskey, paired with tender roasted root vegetables for a comforting meal. This American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced 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
• 3 tbsp 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, chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1/2 cup whiskey (bourbon recommended)
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 medium red potatoes, quartered

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

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 medium carrots, 2 medium parsnips, and 4 quartered red potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 6-8 minutes. Remove beef and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves to the Dutch oven. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
5. Step 5: Slowly whisk in 4 cups beef broth and 1/2 cup whiskey, scraping up any browned bits from the pot bottom. Add 2 tbsp tomato paste, 3 fresh thyme sprigs, 2 bay leaves, 1 tsp black pepper, and 1 tsp salt.
6. Step 6: Return the browned beef to the pot, cover, and simmer on low heat for 2 hours until beef is tender and sauce thickens.
7. Step 7: Stir in the roasted root vegetables, cook uncovered for an additional 10 minutes to meld flavors. Remove thyme sprigs and bay leaves before serving.