Whiskey-Infused Bourbonnais Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired beef recipe, ready in about 145 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
• 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)

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.