1. Preheat oven to 325°F/190°C.
2. Cut meat into 1” (2.5 cm) cubes.
3. Cook bacon until crisp and browned. Transfer to plate using slotted spoon.
4. Add vegetable oil to Dutch oven and add meat; brown in batches. Transfer to plate.
5. Add onions and carrots; cook for 5 minutes. Add garlic and thyme; cook for 1 minute. Sprinkle with flour and cook for 1 minute, stirring often.
6. Deglaze pot with beef broth, scraping up bits from bottom of pan.
7. Add Grant’s Whisky, beef and bacon; bring to a boil. Remove from heat, cover and place in oven.
8. Bake for 1 hr. Add potatoes. Bake for an additional hour or until beef and potatoes are tender.
9. Combine remaining flour and butter until smooth. Remove Dutch oven from oven and stir in flour mixture.
10. In a medium sauté pan, melt 2 tablespoons butter and sauté the mushrooms, about 10 minutes, until golden brown. Add to stew.
11. Transfer stew to stovetop, bring to a boil and reduce to a simmer, for about 10 minutes, until thickened.
12. Optional – Garnish with chopped parsley.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.