Dublin Coddle
A hearty Irish stew featuring smoked sausages, bacon, potatoes, onions, and carrots slow-baked in beef broth for a rich, comforting flavor perfect for St. Patrick's Day.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups low sodium beef broth
- 1 pound smoked sausages (cut into thin rounds)
- 0.5 pound thick-sliced good quality smoked bacon (diced)
- 2 pounds russet potatoes (peeled and sliced into 1/2-inch thick rounds)
- 2 yellow onions (sliced into thin rounds)
- 3 large carrots (sliced into thin rounds)
- 1 teaspoon salt to taste
- 0.5 teaspoon freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Preparation Steps
- Preheat the oven to 425°F.
- In a large saucepan, combine the beef broth, sliced sausages, and diced bacon. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove sausages and bacon with a slotted spoon and set aside; keep broth reserved.
- Lightly grease a Dutch oven or casserole dish. Spread one-third of the potatoes on the bottom. Layer with half of the onions and carrots, seasoning lightly with salt and pepper.
- Top with half of the cooked sausage and bacon mixture. Repeat layering two more times, seasoning each layer with salt and pepper.
- Pour the reserved beef broth over the top. Cover and bake for 40 minutes. Uncover, add 1/2 cup water if needed, and bake 15 more minutes until lightly browned.
- Let rest for 5–10 minutes before serving. Garnish with fresh parsley and ladle into bowls.
Notes
Serve with a slice of homemade Irish soda bread and a Guinness for an authentic experience.