Ingredients
Equipment
Method
Prepare Your Workspace
- Preheat your oven to 300°F (150°C). Get your large, oven-proof Dutch oven ready.
Crisp the Bacon
- Heat the Dutch oven over high heat. Add the 8 slices of chopped bacon and cook until wonderfully crisp, about 5 minutes. Remove the bacon with a slotted spoon to drain on paper towels, leaving all the flavorful bacon grease in the Dutch oven.
Brown the Sausages and Deglaze
- Add the 1 pound of high-quality pork sausages to the Dutch oven. If necessary, cook in batches to avoid crowding the pan and ensure a good sear. Cook until golden brown on each side (no need to cook through). Remove sausages to a plate, let cool slightly, then slice into 1-inch pieces.
- Reduce heat to low. Pour in 1/4 cup of Irish whiskey into the Dutch oven. Scrape up all the delicious, rich, deep brown 'fond' bits from the bottom of the pan, deglazing the pot to add incredible depth of flavor.
Build the Roux
- Whisk in the 3 tablespoons of all-purpose flour. Cook for about 2 minutes, whisking constantly, ensuring the flour cooks out and creates a smooth, thick base for the gravy. Remove the Dutch oven from the heat.
Whisk in the Guinness
- Gently whisk in the 1 bottle of Guinness beer (or 1.5 cups of beef broth for an alcohol-free version). This creates a rich, dark base for the stew.
Layer the Ingredients
- Place half of the bite-sized potatoes into the gravy, followed by half of the sliced onions, half of the minced garlic, half of the crisp bacon, half of the sliced sausages, half of the fresh parsley, all the bay leaves, the dried thyme, and a generous crack of fresh black pepper. Repeat these layers with the remaining ingredients.
Add Broth and Bake
- Pour the 2 cups of beef, ham, or chicken broth over the layered ingredients. Place the lid securely on the Dutch oven and transfer it to your preheated oven. Bake for at least 2 hours, or for 3-5 hours for deeper flavors, ensuring potatoes are tender and flavors are melded.
Nutrition
Notes
For best results, use high-quality pork sausages (like mild Italian or good breakfast links) and waxy potatoes such as Yukon Golds or red potatoes to prevent mushiness. Ham broth is recommended for an authentic taste. A Dutch oven is key for even cooking and superior flavor development; avoid over-salting as bacon, sausage, and broth contribute sodium. The Irish whiskey deglaze is crucial for capturing rich 'fond' flavors. This stew tastes even better the next day and freezes well for up to 3 months. Serve with Irish soda bread and a sprinkle of fresh parsley. Nutrition information is estimated based on common ingredients and serving sizes and may vary.