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1
In a large pot or Dutch oven over medium-high heat, render the bacon until crispy, about 4 to 5 minutes.
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2
While the bacon is cooking, season the beef with the salt and black pepper, then dredge in the flour.
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3
Remove the bacon from the pan using a slotted spoon and set aside on a paper-lined plate to drain.
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4
Add the oil to the rendered bacon drippings in the pot and once hot, add the floured beef, in batches.
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5
Sear the beef on all sides until evenly browned, about 8 to 10 minutes, then remove from the pan.
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6
Repeat the process with the remaining beef.
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7
Add the mushrooms.
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8
Cook the mushrooms for 7 to 8 minutes, stirring occasionally, and add the onions, carrots, celery, parsnips and leeks.
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9
Cook the vegetables for 5 minutes.
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10
Add the garlic to the pan and cook for an additional 30 seconds.
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11
Deglaze with the red wine and scrape the browned bits from the bottom of the pan with a wooden spoon.
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12
Add the beer and scrape the pan again to remove any bits on the bottom of the pan.
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13
Add the veal stock, Worcestershire sauce, thyme, bay leaves, allspice and tomato paste.
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14
Bring the pot to a boil, and reduce the heat to a simmer.
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15
Cook the stew for 1 1/2 hours, stirring occasionally to ensure that the stew does not stick to the bottom of the pan.
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16
Add the potatoes to the pan and cook until the potatoes are soft, about 40 minutes.
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17
Stir in the reserved bacon and chopped parsley, re-season if necessary, and serve immediately.
