Dublin Coddle Recipe (Irish Stew) (2024)

Why This Recipe Works

• This Dublin coddle uses a Dutch oven to promote even cooking and prevent burning at the bottom of the pot.
• Cooking the bacon and browning the bangers (sausages) before placing in the Dutch oven provides more flavor, color and texture.
• Deglazing the pot with beef broth gives the Dublin coddle more flavor as it releases the brown bits from cooking the bacon and browning the bangers.
• The potatoes cook until tender and soft and then are browned on top for additional color and texture.
• Makes a heavenly broth that you can sop up with a freshly baked loaf of Irish soda bread.

Ingredients

This Dublin coddle or Irish stew only has a few ingredients, and most are pantry staples. Let's talk about a few of the key ingredients.

• Meat: We used bacon (for rashers) and pork sausage (for bangers), because that was what we could find locally.
• Potatoes: We used russet potatoes, for the photo shoot, but Yukon Gold or red potatoes can also be used.
• Fresh Spices and Aromatics: We used fresh parsley and yellow onion.
• Broth: We used beef broth instead of water for more flavor and color.

See recipe card for full information on ingredients and quantities.

How to Make Dublin Coddle

Start by gathering and prepping all the ingredients for the Dublin coddle.

1. Cut the bacon into one inch pieces and fry in the Dutch oven. Once crisp, transfer to a paper towel lined plate and blot the excess grease. Remove all but 2 tablespoons of bacon grease from the pan.
2. Brown the sausage for two minutes on all sides. This will provide another layer of flavor for the Dublin coddle.

3. Use ½ cup of beef stock and a wooden turner to deglaze the fond from the bottom of the Dutch oven. This step also gives more flavor to the Dublin coddle. (image 3)
4. Layer the sliced onions in the pot. (image 4)

5. Add the cooked bacon and the chopped parsley. (image 5)
6. Add a layer of browned sausages that have been cut into one inch coins. (image 6)

7. Finish it off with a layer of potatoes, a sprinkle of parsley, and a few grinds of fresh black pepper. Pour in the beef broth. (image 7)
8. Cover the Dublin coddle with a lid or two layers of foil to get a good seal on the Dutch oven. (image 8)

9. Bake at 450°F for 40 minutes covered, then uncover the Dublin coddle and bake for 25 minutes or until brown on top. If you want, add a few pats of butter for the last 25 minutes of baking. (image 9)
10. Enjoy a hot bowl of Dublin coddle with freshly baked Irish soda bread or Irish brown bread. Garnish with a sprinkle of fresh parsley and black pepper. (image 10)

Recipe FAQs

Serve

Dublin coddle is traditionally served with Irish soda bread or Irish brown bread to help soak up the broth from the stew. It is a hearty meal all by itself, but if you want to serve something else, a green salad or our Irish pub salad would round out the meal nicely.

If you're looking for other Irish recipes, make sure to try our recipes for boxty bread, colcannon, and Irish-American Mulligan stew. Kids love this copycat McDonald's shamrock shake, too.

Expert Tips

• 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 25 minutes of cooking.

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