Crisp the bacon

• Place the bacon in a cold Dutch oven and cook until the fat renders and the bacon is crispy.
• Remove the bacon to a paper towel-lined plate, leaving a couple of tablespoons of bacon fat in the pot.

Soften the onion and garlic

• Fry the slivered onion in the bacon fat for a couple of minutes until it starts to soften and flavor the pan.
• Add the minced garlic and cook just until fragrant.

Make the roux

• Sprinkle in roughly the same amount of flour as there is bacon fat and stir to coat the onions.
• Cook until no raw flour remains — a dark roux isn't needed since chicken stock is used.

Build the gravy

• Pour in about half the chicken stock and stir, scraping up the browned bits from the bottom of the pot.
• Lower the heat to medium-low, then add the remaining stock once the mixture is thick.

Season the pot

• Season with salt, black pepper, garlic powder and Creole seasoning, then taste and adjust the salt.

Add potatoes and green beans

• Add the baby red potatoes and the trimmed green beans to the pot.
• Cover and simmer until the green beans are tender and the potatoes are done.

Finish and serve

• Leave the lid slightly ajar to vent and stir occasionally; halfway through, stir in the Worcestershire sauce.
• Return the bacon to the pot and serve hot.