Best 3 Crock Pot Irish Stew Dublin Coddle Recipes

Indulge in the hearty goodness of Dublin Coddle, a traditional Irish stew that embodies the essence of comfort food. This iconic dish, originating from the bustling capital of Ireland, is a symphony of flavors that has warmed the hearts and stomachs of generations.

Dublin Coddle is a delectable fusion of succulent sausages, tender lamb or mutton, and an array of vegetables, all lovingly simmered in a rich and flavorful broth. Potatoes, the backbone of Irish cuisine, play a starring role, adding a comforting and hearty texture to the stew. Onions, carrots, and leeks lend their aromatic sweetness, while barley brings a delightful chewy texture and a boost of dietary fiber.

The secret to a truly exceptional Dublin Coddle lies in the careful layering of ingredients, ensuring that each element contributes its unique flavor to the overall symphony. The succulent sausages, often a combination of pork and beef, are nestled atop the tender lamb or mutton, while the vegetables are arranged in a harmonious blend of colors and textures. As the stew gently simmers, the flavors meld and mingle, creating a rich and satisfying broth that is both comforting and invigorating.

While the traditional Dublin Coddle is a culinary masterpiece, there are numerous variations that cater to different tastes and preferences. Some recipes incorporate flavorful herbs like thyme or parsley, while others add a touch of Guinness beer for an extra layer of depth and complexity. Vegetarian and vegan versions of the stew are also gaining popularity, showcasing the versatility of this beloved dish.

Whether you are a seasoned home cook or a novice in the kitchen, Dublin Coddle is an approachable and rewarding culinary adventure. The detailed recipes provided in this article will guide you through the process of creating this hearty and flavorful stew, ensuring that your first attempt is a resounding success. So gather your ingredients, prepare your cooking pot, and embark on a journey to discover the timeless charm of Dublin Coddle.

Let's cook with our recipes!

IRISH CODDLE

Irish Coddle image

Like many traditional dishes, the recipe for Irish coddle (also known as Dublin coddle) varies widely from family to family. Born in 1700s inner-city Dublin tenements, it's a grab-what-you-have kind of stew that simmers low and slow to peak deliciousness. The building blocks of the dish--bacon, sausage, onions, potatoes and plenty of parsley and black pepper--add up to more than the sum of their parts, creating a dark, flavorful broth and an incredibly warm bowl of nourishment. Serving with slices of soda bread is a must and adding a splash of Ireland's favorite beer, while optional, is very highly recommended!

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound thick-cut bacon, cut into 1-inch pieces
1 pound Cumberland sausage or any mild pork sausage, cut into 1-inch pieces
2 large white onions, halved and thinly sliced
Kosher salt
1 cup fresh parsley leaves, finely chopped
Freshly ground black pepper
3 pounds russet potatoes, peeled and quartered
1/4 cup Irish stout, such as Guinness, optional
Irish soda bread, for serving

Steps:

Preheat the oven to 300 degrees F.
Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don't stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.

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

CROCK POT IRISH STEW

Crock Pot Irish Stew image

A good, hearty stew good for anytime of the year, but just perfect for St. Patrick's day. I think the recipe came from the crock pot cookbook included with cooker.

Provided by Lorraine of AZ

Categories Stew

Time 10h40m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless lamb
2 tablespoons cooking oil
2 medium turnips, peeled and cut into 1/2-inch pieces (2-1/2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (1-1/2 cups)
2 medium potatoes, peeled and cut into 1/2-inch pieces (1-1/2 cups)
2 medium onions, cut into wedges
1/4 cup quick-cooking tapioca
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
3 cups beef broth

Steps:

Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).

Nutrition Facts : Calories 582.4, Fat 32, SaturatedFat 11.9, Cholesterol 81.7, Sodium 1483.7, Carbohydrate 49.2, Fiber 5.8, Sugar 19.4, Protein 25

Tips:

Use a variety of vegetables for a more flavorful stew. Some good options include potatoes, carrots, celery, onions, and parsnips.
Brown the meat before adding it to the slow cooker. This will help to develop the flavor and prevent the meat from becoming tough.
Add a splash of Guinness or other dark beer to the stew for a rich, malty flavor.
Serve the stew with a side of crusty bread or mashed potatoes for a hearty meal.

Conclusion:

Dublin Coddle is a classic Irish stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew thick or thin, with or without meat, there is a Dublin Coddle recipe out there for you. So next time you are looking for a comforting and delicious meal, give Dublin Coddle a try.