Dublin Coddle Irish Stew I Made It Ii

Dublin Coddle Irish Stew

DIZ3 8 years ago
Recipe: Dublin Coddle Irish Stew
By: Lacrenshaw
Date: 3/23/17

***March 2017 St. Patrick's Day Group Recipe Challenge***

WOW! Hats off to the creator of this recipe This is the best, and I mean THE BEST, Irish stew ever! My favorite authentic Irish restaurant is 1,300 miles away and this recipe tastes exactly like their Irish stew. The only difference is they use lamb instead of beef. I used venison so it had a slightly stronger taste that you would find with lamb. I’ll warn you, it isn’t anything fancy or eye catching. It’s just a classic Irish comfort dish that has a thick, rich broth with a slightly sweet taste. The seasonings may seem like an odd combination, but trust me, it works! Hubby even had 2 large bowls. Again, WOW!

Just a few hints, tips, and what I did with the recipe:

1) It makes a LARGE batch. You will need at least an 8 – 10 quart sized stock pot if you make a full batch. I cut the recipe in half and it was almost over the top of my 4qt pot.

2) This has a long list of ingredients that are terribly out of order with the instructions. I had to print this off and mark through everything just to make sure I didn’t miss anything or accidentally double up.

3) The photo shown doesn’t really match up with the recipe. It shows whole sausage links that appear to have been browned in a skillet. The recipe doesn’t mention pre-cooking the sausage or the bacon, only to cut it up and add. I followed the recipe since that’s how it is in the stew I’ve tried.

4) Same goes for the potatoes. The recipe says to quarter, but the photo shows sliced. I thought quartered seemed too big so I sliced them and didn’t add them to the pot until half way through the cooking process to prevent them from turning to mush.

5) I had to add an extra can of chicken broth to cover all of the meat and vegetables. After simmering for at least 3 hrs, the stew developed a thick rich broth on its own.

6) It didn’t specify whether or not to use fresh or dried seasonings. I used dried.

7) Between the breakfast sausage links, carrots, and parsnips, this is a sweet stew. I recommend adding the sugar after it's completely cooked to see if you even need it. Otherwise, you could end up with a super sweet stew.
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bakerme 8 years ago said:

Oh wow, DIZ, that looks super good! Your photo, as always, is gorgeous! The stew looks nice and thick, just the way we like it instead of looking like stew soup. Looking over the recipe, I can see how it could be confusing with everything listed so randomly. Good idea to print it out first.

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eastcoaster 8 years ago said:

DIZ, yummy looking stew. Photo as always as Bakerme says gorgeous, just lovely.

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DIZ3 8 years ago said:

Thank you, ladies! :)

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DIZ3 8 years ago said:

I added a tip #7.

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mommyluvs2cook 8 years ago said:

This sounds delicious DIZ! You can make any meal look fabulous :) Glad you got the recipe all figured out and good idea crossing off as you went, I can see how you can easily forget an ingredient or add extra :\ Great review and tips!

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DIZ3 8 years ago said:

Thank you, Mommyluvs2cook!

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