Cut and brown approximately ¾ lbs. bacon in a large, heavy-duty skillet, over high heat. Place the bacon into a very large covered roaster pan.

Working in batches, season the beef with salt and pepper to taste. Brown the beef in the olive oil and bacon drippings remaining in the skillet. 

Remove the meat with a slotted spoon when browned and add the browned beef to the bacon in the roaster pan.

Add the prepared diced potatoes to the beef and bacon in the roaster and stir well to combine.

Add the beef stock, brewed coffee, and Worcestershire sauce to the skillet, and bring to a simmer, making sure to scrape up all the browned bits from the bacon and beef found on the bottom of the pan.

Stir in the dried herbs, garlic powder, and bay leaves.

Add the chopped parsnips, carrots, green beans, peas, and onions with their liquid to the roaster pan and stir well to combine. 

Season the ingredients in the roaster pan liberally with salt and pepper, remembering there are A LOT of ingredients in there. I'd say at least 1 tablespoon salt and ½ tablespoon pepper.

Pour the simmering liquid carefully into the roaster pot and stir well to combine. If needed, add more water to cover the ingredients ¾'s way.

Cover the roaster pan and refrigerate at least 6 hours (recommended).

Preheat oven to 325-degrees and allow the chilled stew to sit on the counter for 30 minutes.

Add the roaster pot to the oven and cook, uncovered for 2 hours.

Remove the lid to the roaster and cook an additional 2 hours in the 325-degree oven.

Remove the roaster from the oven.

Stir together the cornstarch and 1 cup warm water. Slowly pour the cornstarch mixture into the pan and stir well. Simmer on the stovetop (or place the roaster back in the oven) and stir occasionally until the gravy thickens.

Add the Kitchen Bouquet browning sauce if desired.

Spoon the stew into bowls and serve with crusty bread.