Whiskey-Infused Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty beef stew slow-cooked with robust whiskey and earthy root vegetables, perfect for a comforting meal. This american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large 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 sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1/2 cup whiskey (preferably a bourbon or Irish whiskey)
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for about 4 minutes per batch, then transfer to a plate.
2. Step 2: Add 1 large diced yellow onion, 2 chopped celery stalks, 3 sliced carrots, and 2 sliced parsnips to the pot. Sauté over medium heat for 6 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 2 minutes to cook the flour and form a roux.
5. Step 5: Slowly pour in 4 cups beef broth and 1/2 cup whiskey while stirring to avoid lumps. Add 2 tbsp tomato paste, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper.
6. Step 6: Return the browned beef to the pot, bringing the stew to a simmer. Cover and reduce heat to low, cooking gently for 2 hours until the beef is tender.
7. Step 7: Remove thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley before serving warm.