Ingredients for 4 servings:
1. 4 slices thick cut bacon, cubed
2. 1 yellow onion, peeled, halved and sliced into thin 1/2 moons
3. 2 medium carrots, peeled and sliced into 1/4-inch rounds
4. 2 tablespoons unsalted butter
5. 2 tablespoons flour
6. 1 (11 1/4 ounce) bottle irish stout beer (Guinness)
7. 1 cup chicken broth
8. 2 tablespoons grainy mustard
9. 1 tablespoon Worcestershire sauce
10. 2 teaspoons sugar
11. 3 cups green cabbage, cut into 1-inch dice
12. 3 cups shredded cooked corned beef
13. 1 teaspoon kosher salt, plus more to taste
14. 1/4 teaspoon ground black pepper, plus more to taste
15. 2 lbs krinkle-cut French fries, cooked
16. 2 cups cheese curds
17. 2 tablespoons chopped parsley

Directions:
1. In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
2. Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
3. Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.

Enjoy your meal!