Ingredients:

• 8 slices bacon, chopped into small pieces
• 1 lb sausage
• 3 tbsps all-purpose flour
• 1 bottle Guinness bear (or substitute 1.5 cups broth)
• 2 lbs Yukon potatoes, peeled and cut into bite-sized pieces
• 2 Vidalia onions, cut into slices
• 4 cloves garlic, minced
• 4 tbsps fresh minced parsley
• 3 bay leaves
• 1 tsp dried thyme
• Fresh cracked black pepper (to taste)
• 2 cups beef or chicken broth

Directions:

1. Preheat the oven to 300° F.
2. Heat a large, oven-proof Dutch oven over high heat. Add in bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave grease in the Dutch oven.
3. Add the sausages, a few at a time, and cook on each side until just golden-brown — no need to cook all the way through. Remove to a plate. When cool enough to handle, slice into 1″ pieces.
4. Reduce the heat to low, then whisk in the flour. Cook for 2 minutes, whisking constantly. Remove from heat completely.
5. Whisk in the bottle of Guinness (or 1.5 cups of broth).
6. Place half of the potatoes in the gravy, followed by half of the onions, garlic, bacon, sausages, parsley, bay leaves, thyme, and black pepper. Repeat with a second layer of the remaining ingredients.
7. Pour the broth over the whole thing. Place lid on, and bake in the preheated oven for at least 2 hours (can be left in up to 5 hours).

Source: Wholefully