Beef and Whiskey Stew

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

  • 1 Tbsp. Kosher salt
  • 2 tsp. ground black pepper
  • 2 tsp. garlic powder
  • 2 lb. beef chuck roast, cut into 1-inch pieces
  • 3 Tbsp. canola oil
  • 1 large onion, chopped
  • 1 lb. carrots, cut into ½-inch pieces
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Worcestershire sauce
  • ½ cup Irish whiskey
  • 6 cups beef broth
  • 3 bay leaves
  • 2-3 sprigs fresh thyme
  • 2 lb. potatoes, cut into ½-inch pieces
  • 3 Tbsp. cornstarch
  • 3 Tbsp. cold water
  • Chopped parsley, if desired
  1. Mix together salt, pepper and garlic powder. Toss with beef pieces.
  2. 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.
  3. 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.
  4. Refrigerate leftovers.

View Party Plan: St. Patrick's Day

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