Irish Whiskey Stew

Used thoughtfully, Irish Whiskey brings warmth, subtle sweetness, and complexity that echoes the slow craftsmanship behind both stew and spirit.

Ingredients
3 lbs lamb shoulder or beef chuck, cut into 1½  inch chunks 
2 Tbsp vomFASS Garlic Herb Oil (for browning) 
1 large onion, sliced 
3 Tbsp tomato paste 
½ cup vomFASS Against the Grain Irish Whiskey 
4 cups beef or lamb stock 
4 parsnips, peeled and sliced 
4 large carrots, peeled and sliced 
2 sprigs fresh thyme 
1 sprig fresh rosemary 
Salt and freshly ground black pepper 
1 Tbsp vomFASS Herbes de Provence Extra Virgin Olive Oil 
Chopped parsley

Directions
Season meat generously with salt and pepper. Heat Garlic Herb Oil in a heavy pot over medium-high heat. Brown meat in batches; remove and set aside.

Lower heat to medium. Add onions and cook until softened and lightly golden, about 8 minutes. Add tomato paste; cook 1–2 minutes until fragrant.

Deglaze with whiskey, scraping up browned bits. Let simmer 2–3 minutes to mellow the alcohol.

Return meat to the pot. Add stock, parsnipsm carrots, thyme, and rosemary. Bring to a gentle simmer.

Cover and cook on low for 1½–2 hours, until meat is tender and flavors are deeply developed.

Remove herb sprigs. Adjust seasoning.

Finish with a drizzle of Herbes de Provence Extra Virgin Olive Oil and fresh herbs just before serving.

Serve with Rosemary Roasted Potatoes and Irish Soda Bread with Bright Honey Butter.

Irish Charm, Elevated

Oatmeal Soda Bread with Bright Honey Butter