Whiskey Stew

Shelly Saxell


This keeps you warm on a cold night. Although we rarely have any of those in the sunny state of Arizona.


★★★★★ 1 vote

20 Min
35 Min
Stove Top


  • 2 lb
    round steak (cubed) or stew meat
  • 3 c
  • 3 c
    beef broth
  • 2
    whiskey (2 shots)
  • 1 16 oz can(s)
    tomato sauce
  • 1 can(s)
    tomato paste
  • 1 tsp
    liquid smoke flavoring
  • 3 Tbsp
  • 2 Tbsp
  • 4-6 dash(es)
    tabasco to taste (drops)
  • ·
    salt and pepper to taste
  • 1
    onion (chopped)
  • 1 clove
    garlic (smashed)
  • 2 sprig(s)
    thyme, dried
  • 2
    bay leaves
  • 3 Tbsp
    olive oil (for frying meat)
  • 3
    carrots ( quartered)
  • 3
    celery ribs
  • 4
    potatoes (quartered)
  • 1 16 oz can(s)
    peas, canned
  • 1 16 oz can(s)
    green beans
  • 1 10 oz can(s)
    cheddar cheese soup
  • 1 can(s)

How to Make Whiskey Stew


  1. Season meat with salt/pepper. Fry meat, onion, & garlic in olive oil, on medium heat until lightly browned.
  2. Add all the ingredients except, green beans, peas, soup and biscuits. Cover and simmer on medium heat for 20 minutes.
  3. Add all the remaining ingredients (except biscuits). Simmer for 15 minutes longer. Cook biscuits.
  4. Serve with warm biscuits.

Printable Recipe Card

About Whiskey Stew

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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