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Mad River Whiskey Stew

  • Author: Mad River Distillers, adapted from cdkitchen
  • Yield: 4 servings 1x


A hearty and savory stew made with lamb (or beef), rainbow carrots, potatoes, onion and our Bourbon Whiskey. It’s the perfect meal for a winter evening or a St. Patrick’s Day celebration.


  • 1 cup of onion 
  • 5-6 rainbow carrots (purple, orange & yellow)
  • 1 pound of lamb or beef stew meat
  • 10-12 small yukon gold potatoes
  • 2 cups water 
  • 2 cups beef broth
  • ¼ cup Mad River Distillers Bourbon Whiskey
  • 2 tsp salt
  • ½ tsp dried thyme leaves
  • ¼ tsp ground black pepper
  • 3 tbsp flour
  • ½ cup water


  1. Cut the onion into chunks and place it in a 4-quart pot. 
  2. Peel the rainbow carrots and cut them into 1-inch chunks, then place them in the pot. 
  3. Cut the lamb or beef into 1-inch pieces as well, and place them in the pot.
  4. Add 2 cups of water, 2 cups of beef broth, and ¼ cup of Bourbon Whiskey* to the pot. Bring the pot to a boil. 
  5. Add the salt, thyme leaves and black pepper to the pot and stir until well combined. Reduce the heat to medium-low, cover the stew, and cook for 1 hour.
  6. While the stew is cooking, cut each yukon potato into 4 quarters so that they are bite size chunks. After 1 hour, add the potatoes to the stew, stir well and replace the lid. Continue cooking for 30 minutes.
  7. In a small bowl, combine 3 tbsp of flour with ½ cup of water to create a slurry. After 30 minutes, remove the lid from the pot and stir in the slurry. The sauce should thicken quickly. Cook for about 5 more minutes, stirring occasionally.
  8. Serve with a multigrain batard or sliced baguette.


*This recipe is for adults only. Alcohol is retained in the meal. To make this recipe without alcohol, simply substitute the Bourbon in step 4 with water.

Recipe adapted from cdkitchen.

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