Why You’ll Love This Recipe
I like this recipe because it’s simple yet full of rich flavor. The sausages and beef bring depth, the potatoes make it filling, and the onions balance everything with a gentle sweetness. I enjoy serving it with crusty bread to soak up the broth.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 beef sausages
200 g stewing beef or beef strips
2 large sweet onions, sliced
4 medium Russet potatoes, chopped (about 2 cups)
4 cups low-sodium beef or chicken broth
1/4 cup fresh parsley, chopped
Freshly ground black pepper to taste
Directions
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I sear the beef pieces in a large pot over medium heat until browned, then set them aside.
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In the same pot, I brown the sausages until golden on all sides.
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I add the onions and sauté until soft and fragrant.
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I stir in the potatoes so they soak up the flavor, then pour in the broth until everything is covered.
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I return the beef and sausages to the pot, bring to a gentle simmer, cover, and cook for about 30 minutes.
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Just before serving, I stir in the parsley and season with black pepper.
Servings and Timing
This recipe makes 4 servings. Prep time is about 15 minutes, cook time is 30 minutes, and total time is 45 minutes. Each serving has around 450 kcal.
Variations
Sometimes I add carrots or parsnips for sweetness. For more depth, I stir in a splash of malted drink or use rich beef stock. Thyme or rosemary also works well if I want a more aromatic stew.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat. It also freezes well for up to 2 months, though the potatoes may soften slightly after thawing.
FAQs
Can I use chicken sausages instead of beef?
Yes, chicken sausages give a lighter flavor.
Do I need to peel the potatoes?
No, I leave the skins on for texture, but peeling is fine too.
Can I add more vegetables?
Yes, carrots, celery, and leeks all work nicely.
What bread goes best with this stew?
I like serving it with soda bread or a rustic sourdough loaf.
Can I cook this in a slow cooker?
Yes, I cook it on low for 6–7 hours or high for 3–4 hours.
How do I keep the sausages intact?
I brown them well first before simmering.
Can I thicken the broth?
Yes, I mash a few potatoes into the liquid or simmer uncovered for longer.
Can I use dried parsley?
Yes, though fresh parsley gives a brighter finish.
Is this a thick stew?
It’s more broth-based, but the potatoes naturally add some creaminess.
Can I make it ahead?
Yes, it tastes even better the next day as the flavors deepen.
Conclusion
I love how Dublin Coddle transforms sausages, beef, potatoes, and onions into a rustic, warming stew. It’s wholesome, filling, and a perfect dish to gather around the table with.
Dublin Coddle
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
Dublin Coddle is a rustic Irish one-pot stew made with sausages, beef, potatoes, and onions simmered in a savory broth. It’s hearty, warming, and perfect for cozy family dinners.
Ingredients
4 beef sausages
200 g stewing beef or beef strips
2 large sweet onions, sliced
4 medium Russet potatoes, chopped (about 2 cups)
4 cups low-sodium beef or chicken broth
1/4 cup fresh parsley, chopped
Freshly ground black pepper, to taste
Instructions
- Sear beef pieces in a large pot over medium heat until browned. Remove and set aside.
- Brown sausages in the same pot until golden on all sides.
- Add sliced onions and sauté until soft and fragrant.
- Stir in potatoes, then pour in broth until ingredients are submerged.
- Return beef and sausages to the pot. Bring to a gentle simmer, cover, and cook for about 30 minutes until potatoes are tender.
- Stir in parsley and season with freshly ground black pepper before serving.
Notes
Add carrots or parsnips for sweetness and variety.
Use rich beef stock or a splash of malted drink for more depth.
Enhance flavor with thyme or rosemary.
Store leftovers in the fridge up to 3 days or freeze for 2 months.
Best served with Irish soda bread or rustic sourdough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
