Dublin Coddle is a hearty traditional Irish winter stew made with potatoes, sausages, and bacon. It’s an easy dinner idea that’s comforting, filling and perfect for cold winter nights.
AN EASY IRISH STEW RECIPE
Hello thare Monday! Today’s meat and potatoes is brought to you by the Irish! Easy, real food, homemade, comforting stew.
By the way, hope your week is off to a great start! Mondays are so hard, especially when the clock moves 1 hour forward. Ugh…
Truth? I feel so sleepy right now. Like, jet lagged or somethin’. WELP!
I can’t even remember how I got through getting the little ones ready for school this morning… I was half-asleep.
…which might also have something to do with binge watching The People v. O.J. Simpson, last night. At least I’m caught up! (AND hooked!)
I have two things to say today: ‘Lo there, friends! Supwcha der, sham!? That’s probably all I know in Irish slang, but I’m also just stating the obvious – it’s Irish week! St. Pat’s is around the corner and Dublin Coddle is in order.
WHAT IS A DUBLIN CODDLE?
Have you ever had a Dublin Coddle? I have a very off-the-boat Irish uncle and you better believe that this amazing stew happens often, but it doesn’t happen often enough. A mess that starts with sausages and bacon, and ends with flavorful and soft layered potatoes… GIMME!!
Maybe it’s too obvious, but I SO love layered casseroles, all in one pot, and in the oven. All the work I have to do takes up just a cutting board and a knife. The rest is done by our bestie, the oven.
Besides the truth that it’s easy to make, and it’s the most cozy and comforting food known to humans, it is the most delicious hearty Irish dish that will warm your heart and your belleh.
Honestly though? You would be wise to make this happen if you’re into the whole Irish and St. Patty’s thing.
No. Scratch that. If you love damn good food, you should just go into the kitchen, walk in there right now, and make it. AND, you guys will want to eat it forever.
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TOOLS USED IN THIS RECIPE
Dublin Coddle Recipe
- 3 cups low sodium beef broth*
- 1 pound smoked sausages , cut into thin rounds**
- 1/2- pound thick-sliced good quality smoked bacon , chopped into cubes***
- 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
- 2 yellow onions , sliced into thin rounds
- 3 large carrots , sliced into thin rounds (about 1-1/2 cups of carrot rounds)
- salt and fresh ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425F.
- In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer sausages and bacon to a bowl and reserve the broth.
- Lightly grease a dutch oven or casserole dish with cooking spray.
- Spread one-third of the potatoes on the bottom of the casserole dish.
- Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
- Spread a layer of the previously prepared sausages and bacon over the layer of onions.
- Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
- Pour the reserved broth over the entire dish.
- Cover with a lid and bake in the oven for 40 minutes.
- Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
- Remove from oven and let stand 5 minutes.
- Ladle into bowls and garnish with fresh parsley.
*Use low sodium vegetable broth in place of the beef broth
**Use turkey sausages
***Use turkey bacon