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Beef and Whiskey Stew

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

Ingredients:
  • 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
Directions:
  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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