Best 2 Irish Dublin Coddle Stew Recipes

Comforting, savory, and deeply flavorful Irish Dublin coddle stew is a traditional Irish dish perfect for a cold winter's day. Simmered in a hearty broth filled with tender cod, succulent sausage, plump potatoes, and an array of vegetables, this stew is a true delight to indulge in. The interplay of textures and flavors in this dish is remarkable, from the flaky cod and juicy sausage to the soft potatoes and crispy onions. Whether served as a main course or a hearty side, Irish Dublin coddle stew is sure to warm your soul and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

CROCK POT IRISH STEW (DUBLIN CODDLE).

Crock Pot Irish Stew (Dublin Coddle). image

During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think.

Provided by Debi and Johnny

Categories Stew

Time 5h20m

Yield 10-15 serving(s)

Number Of Ingredients 18

Ingredients

1 lb stewing beef
8 slices bacon (sliced)
1 lb breakfast sausage (sliced)
8 -10 white potatoes (quatered)
3 -4 celery (sliced)
1 large onion (sliced roughly)
2 -3 large parsnips (sliced)
6 -8 large carrots (sliced)
2 liters chicken stock
1/2 cup pearl barley
1 dash Worcestershire sauce
2 teaspoons sugar
2 -3 garlic cloves (diced)
1 dash salt and pepper, to taste
1 dash extra virgin olive oil
1 teaspoon basil (chopped)
1 teaspoon cilantro (chopped)
1 teaspoon parsley (chopped)

Steps:

Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
Slice Sausage (into bite sized slices), bacon and add to pot.
Add pearl barley, herbs and sugar and stir.
Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.

Nutrition Facts : Calories 474.2, Fat 20.6, SaturatedFat 6.7, Cholesterol 77.6, Sodium 1022.3, Carbohydrate 43.9, Fiber 5.4, Sugar 8, Protein 28.3

IRISH DUBLIN CODDLE (STEW)

Irish Dublin Coddle (STEW) image

Resembles stew, except cooked in layers and has pork sausages.You can use vegetable or chicken broth if you want.

Provided by Ann Hatzimangas

Categories Pork

Time 1h45m

Number Of Ingredients 7

Ingredients

3 large onions
8 slice bacon
5 large pork sausages
2 lb potatoes, sliced
4 Tbsp chopped parsley
1 1/2 pt water or stock
salt/pepper

Steps:

1. Layer the onions, bacon, sausages and potatoes in a large saucepan or flameproof casserole, sprinkling half the parsley between the layers and seasoning each layer with salt and pepper.
2. Pour on the water or stock, bring to the boil, then press a sheet of grease-proof paper on top of the stew.
3. Cover with a tightly fitting lid, reduce heat and simmer for 1-1.5 hrs, until the liquid is greatly reduced and the potatoes are broken down and thickening the liquid.
4. Taste and adjust the seasoning, stir in the remaining parley and serve hot, with Irish soda bread!!

Tips:

Choose high-quality ingredients. Fresh, flavorful ingredients will make a better stew.
Brown the meat before adding it to the stew. This will help develop flavor and color.
Use a variety of vegetables in your stew. This will add flavor, color, and texture.
Season the stew well. Use a combination of herbs, spices, and salt and pepper to taste.
Simmer the stew for at least 1 hour. This will allow the flavors to develop and meld together.
Serve the stew with crusty bread or mashed potatoes.

Conclusion:

Dublin coddle is a hearty, flavorful stew that is perfect for a cold winter day. It is made with a variety of meats, vegetables, and spices, and is simmered until the flavors have melded together. This stew is sure to warm your body and soul.