Servings: Serves: 10 cups

3 slices thick cut bacon, cut into ½" pieces 3 slices thick cut bacon, cut into ½" pieces
3 lbs. Beef stew meat, cut into 1-1/2-2" pieces 3 lbs. Beef stew meat, cut into 1-½-2" pieces
1 large onion, chopped 1 large onion, chopped
12 carrots or parsnips or combination of the two, cut into ½" pieces 12 carrots or parsnips or combination of the two, cut into ½" pieces
2 lb. russet potatoes, peeled and cut into 1" cubes 2 lb. russet potatoes, peeled and cut into 1" cubes
2 c. beef stock, homemade is best 2 c. beef stock, homemade is best
1 c. red wine 1 c. red wine
1 c. Guinness Extra Stout 1 c. Guinness Extra Stout
2 T. tomato paste 2 T. tomato paste
1 T. Worcestershire sauce 1 T. Worcestershire sauce
1-1/2 t. salt 1-½ t. salt
1 t. pepper 1 t. pepper

In a large pan, brown bacon pieces until all the fat is nearly rendered.
Add stew meat to pan and brown 2 sides. Remove the stew beef from pan and place in the bottom of a slow cooker.
Add chopped onion to the pan and cook in the remaining bacon fat until onion is nearly translucent.
Place onion-bacon mixture, along with any fat and juices left, into slow cooker on top of the meat.
Layer in carrots and or parsnips into slow cooker next and then place the potatoes on top.
Mix tomato paste with the beef stock and pour over potatoes.
Add rest of liquid ingredients and spices to slow cooker.
Turn slow cooker on low and cook for 7 to 8 hours.