In a Dutch oven over medium-low heat, cook the bacon for about 10 minutes until crispy. Remove and set to the side on a paper towel lined plate. With the bacon grease still in the Dutch oven, add the onion, carrot, and celery. Sauté for about 5 minutes to start tenderizing.

Pour in the beer and slowly stir for about 3 minutes to cook off the alcohol before adding the beef broth, water, and bay leaf.