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“Cold wintry nights beg for hearty beef stews with plenty of vegetables. In this version there's a little Scotch whiskey to give it an unusual kick. Made ahead of time on the weekend, beef stew gets better and better as its flavours meld. So plan to hold it in the refrigerator and serve it two or three days after you make it. Very delicious!!”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Cut meat into 1-inch cubes.
  3. Cook bacon until crisp and browned. Transfer to plate using slotted spoon.
  4. Add vegetable oil to Dutch oven and heat; add meat and brown in batches.; Transfer to a plate. Add carrots and onions; cook for 5 minutes. Add garlic and thyme; cook for 1 minute.
  5. Sprinkle with 2 tablespoons of the flour and cook for 1 minute, stirring often. Deglaze pot with beef broth, stirring to scrape up bits from bottom of pan. Add whiskey, beef and bacon; bring to a boil. Remove from heat, cover and place in oven., Bake for an additional hour or until beef and potatoes are tender.
  6. Combine remaining flour and 1 tablespoon of the butter until smooth. Remove Dutch oven from oven and stir in flour mixture.
  7. In a medium sauté pan, melt remaining butter and sauté mushrooms, about 10 minutes until golden brown. Add to stew. Transfer stew to stovetop, bring to a boil and reduce to a simmer for about 10 minutes or until thickened.
  8. Garnish with chopped parsley, if desired.

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