Dublin Coddle Recipe (Irish Stew)
Traditional Dublin coddle or Irish stew is an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day. Layer slices of onion, bacon, pork sausage, and potatoes in a Dutch oven and let it coddle in the oven. Serve this with traditional soda bread and this easy budget dinner will be a hit at home or at a party.
Servings: 13 cups
Calories: 307kcal
Ingredients
- 12 ounces thick bacon or rashers cut into 1-inch pieces
- 1 pound pork sausage Irish bangers or bratwurst
- 6 medium potatoes peeled, cut in ¼-inch slices, then cut in half
- 3 yellow onions cut in ¼-inch slices
- ⅓ cup fresh parsley chopped
- 4 cups beef broth
- ¼ teaspoon freshly ground black pepper
Instructions
- In a large Dutch oven, cook the bacon until golden brown and crispy, then transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease.
- In the reserved bacon grease, brown the sausage for 2-3 minutes per side over medium heat. Transfer the sausage to a large cutting board. Allow to cool slightly then cut into one-inch pieces.
- Turn up the heat to medium-high and deglaze the pot by pouring in ½ cup of the beef broth. Use a wooden turner to scrap any browned bits off the bottom.
- In the Dutch oven, layer the onion, bacon, half of the parsley, half the potato, sausage, rest of the potato, rest of the parsley, and black pepper.
- Pour the beef broth over the stew ingredients in the pot. Cover the pot with two layers of foil or use an oven-proof lid.
- Cook in the oven for 40 minutes at 450°F. Remove the foil and let it cook for another 25 minutes or until the vegetables are a nice brown color. Optional, add a few pats of butter during the last 25 minutes. (If you want to cook it low and slow, try 300°F for 3 to 5 hours.)
- Garnish with a sprinkle of freshly chopped parsley and a few cracks of black pepper.
- Ladle into individual bowls and serve with Irish brown bread or soda bread.
Notes
- What pot do I need? Use a heavy bottomed Dutch oven as it evenly conducts heat and prevents burning.
- Do I need salt? No, there is plenty from the bangers (sausage) and rashers (bacon).
- How to cut the onions and potatoes? Cut them in coins or wedges.
- Want to cook low and slow? Try 300°F for 3 to 5 hours.
- Want it brown on top? Add a few pats of butter on top during the last half hour of cooking.
Nutrition
Serving: 1cup | Calories: 307kcal | Carbohydrates: 20g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 678mg | Potassium: 638mg | Fiber: 3g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 2mg
