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1
Preheat the oven to 350 degrees F.
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2
Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
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3
Using a small knife or fork, pierce each sausage link several times.
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4
Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
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5
Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
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6
Slice the sausage links into 1-inch pieces and set aside.
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7
Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
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8
Remove the bacon with a slotted spoon and drain on paper towels.
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9
Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
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10
Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
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11
Add the garlic and cook an additional 30 seconds.
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12
Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
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13
Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
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14
Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.
