Best Irish Dublin Coddle Stew Recipes

CROCK POT IRISH STEW (DUBLIN CODDLE).

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.

DUBLIN CODDLE (IRISH SAUSAGE AND POTATO STEW)

Steps:

• Cook the bacon in a large saucepan and set aside, reserving 2 tablespoons of the bacon grease in the pan.
• Add the sausage and brown on all sides before setting aside.
• Add the onion to the saucepan and cook until tender.
• Sprinkle the potatoes on top of the onions, followed by the bacon, sausage and the broth, bring to a boil, reduce the heat and simmer, covered, for 2 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, for 2 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
• Season with salt and pepper to taste, mix in the parsley and enjoy!

IRISH DUBLIN CODDLE (STEW)

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!!