Are you ready to transport your taste buds to the cozy streets of Dublin with a single, mouthwatering spoonful? This legendary Irish Dublin Coddle is not just a stew - it's a warm hug from Ireland itself! Packed with rich, hearty flavors of crispy bacon, juicy sausages, and tender potatoes simmered in a luxurious stout-infused broth, this recipe is the ultimate comfort food that will make your family beg for seconds. Get ready to unlock the secret to an authentic Irish culinary experience that's been warming hearts for generations!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 1 lb sausages, sliced
- 1 lb bacon, chopped
- 4 cups potatoes, sliced
- 2 onions, sliced
- 2 cups beef stock
- 1 cup stout beer
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 lb of sausages, 1 lb of bacon, 4 cups of sliced potatoes, 2 sliced onions, 2 cups of beef stock, 1 cup of stout beer, and salt and pepper to taste.
- In a large skillet over medium heat, add the chopped bacon. Cook until the bacon is crispy and has rendered its fat, which should take about 5-7 minutes.
- Once the bacon is cooked, remove it from the skillet and place it on a plate lined with paper towels to drain excess grease. Leave the bacon fat in the skillet.
- In the same skillet, add the sliced sausages and cook them until they are browned on all sides, about 5-10 minutes. Remove the sausages from the skillet and set them aside with the bacon.
- In a large pot or Dutch oven, add the sliced onions and cook them in the bacon fat over medium heat until they are soft and translucent, approximately 5 minutes.
- Add the sliced potatoes to the pot with the onions, stirring to combine. Cook for an additional 3-4 minutes, allowing the potatoes to absorb some of the flavors.
- Return the cooked bacon and sausages to the pot with the potatoes and onions. Stir everything together to ensure even distribution.
- Pour in the beef stock and stout beer, stirring well to combine all the ingredients. Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about
- 5 to 2 hours. Stir occasionally to prevent sticking.
- After cooking, check the potatoes for tenderness. They should be soft and the flavors well combined. Adjust seasoning with additional salt and pepper if needed.
- Once the stew is ready, remove it from the heat and let it sit for a few minutes before serving. This will allow the flavors to meld further.
- Serve the Dublin Coddle hot in bowls, garnished with fresh parsley if desired. Enjoy your hearty Irish stew!
Tips
- Choose high-quality, thick-cut bacon and sausages for the best flavor profile
- Use a heavy-bottomed Dutch oven or cast-iron pot to ensure even heat distribution
- Don't rush the cooking process - slow simmering is key to developing deep, rich flavors
- For extra depth, consider using a robust Irish stout like Guinness
- Let the stew rest for 10-15 minutes after cooking to allow flavors to fully meld
- If the stew becomes too thick, add a little extra beef stock or stout to maintain desired consistency
- This dish tastes even better the next day, so don't hesitate to make it in advance
- Serve with crusty Irish soda bread to soak up the delicious broth
Nutrition Facts
Calories: 650kcal
Carbohydrates: 25g
Protein: 40g
Fat: 45g
Saturated Fat: 16g
Cholesterol: 120mg
