Bacon and Beef Stew

Savory, juicy bacon and beef combine perfectly with beer, mustard and red wine vinegar to create a rounded, complex flavor profile. The recipe is prepared quickly, making 16 cups - enough for 12 generous servings. Be sure to use a low-sodium beef broth to maintain a balanced salt level. Serve with crusty bread, cornbread, or muffins.
Bake the bacon in a large roasting pan over medium-high heat until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels, leaving 2 tablespoons of the filling to bake in the roasting pan.Add the carrots and onions to the filling in the roasting pan; cook, stirring frequently, until it begins to soften, 4-6 minutes. Add garlic; cook, stirring occasionally, for 1 minute. Add the beer; cook for about 5 minutes, stirring and scraping to prevent browning from the bottom of the roaster.Add the flour; cook, stirring constantly, until the mixture thickens and begins to brown, 5 minutes. Pour in the broth, season with salt and pepper; bring to a boil, whisking constantly. Reduce the heat to medium-low and add the potatoes; cover and cook until the potatoes are tender, about 20 minutes. Add the beef, mustard, vinegar, and cooked bacon. Sprinkle with parsley and serve immediately.