Whiskey-Infused Bourbonnais Beef Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty beef stew slow-cooked with robust whiskey from Bourbonnais, IL, enriched with root vegetables and aromatic herbs. This American beef recipe, ready in about 145 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, and salt for a weeknight-friendly dinner. Each serving lands at about 420 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
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1/2 cup Bourbon whiskey
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 2 tbsp fresh parsley, chopped (for garnish)

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

Instructions

1. Step 1: In a large bowl, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottom pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply caramelized; transfer to a plate.
3. Step 3: Reduce heat to medium; add 1 large chopped yellow onion, 3 sliced carrots, and 2 chopped celery stalks to the pot and sauté for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Carefully pour in 1/2 cup Bourbon whiskey to deglaze the pot, scraping up browned bits; cook for 2 minutes until alcohol smell diminishes.
6. Step 6: Return beef to the pot; add 4 cups beef broth, 2 tbsp tomato paste, 3 thyme sprigs, and 1 bay leaf. Bring to a simmer, cover, and cook on low heat for 1 hour 30 minutes.
7. Step 7: Add 2 medium peeled and cubed potatoes; continue simmering, uncovered, for 30 minutes until potatoes and beef are tender and stew thickens.
8. Step 8: Remove thyme sprigs and bay leaf; stir in 2 tbsp chopped fresh parsley before serving.