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Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.

Add the diced bacon and pork sausages to the hot pot. Cook, stirring occasionally, until the bacon is crispy and the sausages are thoroughly browned on all sides, about 8 to 10 minutes.

Using a slotted spoon, remove the browned sausages from the pot and set them aside. Leave the rendered bacon and fat in the pot.

Add the chopped carrots and half of the thinly sliced onions to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Sprinkle half of the chopped fresh parsley over the softened vegetables in the pot.

Arrange half of the thinly sliced potatoes in an even layer over the carrots and onions.

Place the reserved browned sausages and the remaining crispy bacon (if any was removed) over the layer of potatoes.

Layer the remaining sliced onions and then the remaining thinly sliced potatoes on top of the sausages and bacon.

Pour the beef stock and Guinness beer over all the layers. Season generously with salt and black pepper. The liquid should mostly submerge the ingredients; if not, add a little more stock or water.

Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven tightly with a lid, and cook for 1 hour 30 minutes to 1 hour 45 minutes, or until the potatoes are very tender and the flavors have melded together beautifully.

Carefully uncover the pot. Taste and adjust seasoning if necessary. Garnish with the remaining fresh parsley before serving hot directly from the pot.


Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.

Add the diced bacon and pork sausages to the hot pot. Cook, stirring occasionally, until the bacon is crispy and the sausages are thoroughly browned on all sides, about 8 to 10 minutes.

Using a slotted spoon, remove the browned sausages from the pot and set them aside. Leave the rendered bacon and fat in the pot.

Add the chopped carrots and half of the thinly sliced onions to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Sprinkle half of the chopped fresh parsley over the softened vegetables in the pot.

Arrange half of the thinly sliced potatoes in an even layer over the carrots and onions.

Place the reserved browned sausages and the remaining crispy bacon (if any was removed) over the layer of potatoes.

Layer the remaining sliced onions and then the remaining thinly sliced potatoes on top of the sausages and bacon.

Pour the beef stock and Guinness beer over all the layers. Season generously with salt and black pepper. The liquid should mostly submerge the ingredients; if not, add a little more stock or water.

Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven tightly with a lid, and cook for 1 hour 30 minutes to 1 hour 45 minutes, or until the potatoes are very tender and the flavors have melded together beautifully.

Carefully uncover the pot. Taste and adjust seasoning if necessary. Garnish with the remaining fresh parsley before serving hot directly from the pot.
