Dublin Coddle

(One-Pot Irish Stew)

What You'll Need:

Sausages Potatoes Onions Beef Broth Bacon Parsley Salt Pepper

Heat a dutch oven over medium heat. Add chopped bacon and cook, stirring frequently, until crisp. Remove from the pan and drain on a paper towel.

Next, brown the sausages in the reserved bacon fat until they start to brown. Remove the sausages from the dutch oven and set aside. Discard any leftover bacon fat in the bottom of the dutch oven.

While the bangers are browning, slice up the onions, peel the potatoes, and chop the parsley. Don't slice the onions or potatoes too thin: too-thin onions tend to just wither away and potatoes break down too much.

Layer half of the sliced potatoes on the bottom of the still hot dutch oven, then layer half of the sliced onions over the potatoes.

Season with salt and pepper, then sprinkle half of the bacon and one tablespoon of parsley on top.

Repeat with the remaining potatoes and onions...

... seasoning with salt and pepper again and sprinkling with the remaining bacon and another tablespoon parsley.

Nestle the browned bangers on top and pour the beef broth over everything. Cover with a lid and bake for 1 and ½ to 2 hours. Check halfway through to make sure the liquid hasn't dried up and add an extra cup of broth if needed.

Remove from oven and sprinkle with remaining tablespoon of chopped parsley before serving. Dublin Coddle is very forgiving and can stand cooking an extra hour or two if you need it.

Dublin Coddle is a classic savory Irish one-pot meal of tender potatoes, sausage and onions. Everything is cooked slowly in beef broth to create a rich, filling stew that makes great weeknight fare and is perfect for St. Patrick's Day!

Ladle portions of the coddle into bowls and serve with crusty bread for sopping up the rich sauce! Don't wait for St. Patrick's Day to roll around to try this wonderful Irish dish!

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