Indulge in the exquisite symphony of flavors with this slow-cooked coppa adorned with a Guinness-infused bacon stew, a culinary masterpiece that elevates the art of comfort dining. Savoring this dish is a journey through time, spanning over two hours of patient preparation, promising a delightful reward for the discerning palate.

Slow Cooked Coppa with Guinness Bacon Stew

Ingredients:

• 1 pack of Campo Grande Coppa
• 1 pack of Campo Grande Smoked Applewood Bacon
• 1 quart of Guinness beer
• 1 large carrot
• 1 large onion
• 1 cup of celery
• 3 cloves of garlic
• 2 tablespoons of tomato paste
• 2 cups of beef broth
• 2 large potatoes

Instructions:

1. Cut the coppa into cubes about an inch on each side. Slice the bacon into strips, ensuring not to finely chop to prevent it from falling apart. Season the coppa with salt and pepper, then set aside.
2. Proceed to chop all the vegetables according to personal preference.
3. In a pot on medium-high heat, brown the coppa and bacon on all sides. Once golden and sealed, remove from the pot, preserving the released oils.
4. In the same pot, sauté the vegetables for about 10 minutes. Add the tomato paste and sauté for an additional couple of minutes.
5. Pour in the Guinness and meat broth, turn the heat to high, bringing the mixture to a boil.
6. Return the meat to the pot and reduce the heat to a simmer. Cook slowly for approximately 1 hour and 20 minutes, stirring occasionally to prevent sticking.
7. Cut the potatoes into cubes and stir into the pot. Continue cooking for an additional 15-20 minutes until tender. Feel free to add more broth if necessary to maintain your desired consistency.
8. Serve the stew in a bowl. Serve with crusty bread for dipping. Enjoy!