Beef and Whiskey Stew

This hearty Irish stew features a splash of whiskey for extra flavor.

Serves: 8Prep: 45 minutesCook: 1 hour 30 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 tablespoon Kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 2 pounds beef chuck roast, cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 1 pound carrots, cut into ½-inch pieces
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Irish whiskey
  • 6 cups beef broth
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 2 pounds potatoes, cut into ½-inch pieces
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Chopped parsley, if desired

Directions

  • Mix together salt, pepper and garlic powder. Toss with beef pieces.
  • Heat oil in Dutch oven over medium-high heat. Brown meat in batches, removing to a plate as finished. Reduce heat to medium; add onion and carrots. Cook 5-7 minutes until softened. Add tomato paste and Worcestershire sauce; cook 1 minute. Deglaze with whiskey. Return meat to the pan; add beef broth, bay leaves and thyme sprigs; bring to a boil, reduce to a simmer and cover.
  • Cook 1 hour, stirring occasionally until beef is almost tender. Add potatoes cook 25-30 minutes until potatoes and beef are both fork tender. Return stew to a boil. Mix cornstarch and water together; whisk into stew to thicken. Adjust seasoning; remove bay leaves and thyme stems. Serve with a sprinkle of parsley, if desired.
  • Refrigerate leftovers.

Recipe Information

Serves: 8

Ingredients

  • 1 tablespoon Kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 2 pounds beef chuck roast, cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 1 pound carrots, cut into ½-inch pieces
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Irish whiskey
  • 6 cups beef broth
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 2 pounds potatoes, cut into ½-inch pieces
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Chopped parsley, if desired

Directions

  • Mix together salt, pepper and garlic powder. Toss with beef pieces.
  • Heat oil in Dutch oven over medium-high heat. Brown meat in batches, removing to a plate as finished. Reduce heat to medium; add onion and carrots. Cook 5-7 minutes until softened. Add tomato paste and Worcestershire sauce; cook 1 minute. Deglaze with whiskey. Return meat to the pan; add beef broth, bay leaves and thyme sprigs; bring to a boil, reduce to a simmer and cover.
  • Cook 1 hour, stirring occasionally until beef is almost tender. Add potatoes cook 25-30 minutes until potatoes and beef are both fork tender. Return stew to a boil. Mix cornstarch and water together; whisk into stew to thicken. Adjust seasoning; remove bay leaves and thyme stems. Serve with a sprinkle of parsley, if desired.
  • Refrigerate leftovers.