Crock Pot Irish Stew (Dublin Coddle). Recipe

Name: Crock Pot Irish Stew (Dublin Coddle).
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
3
Slice Sausage (into bite sized slices), bacon and add to pot.
4
Add pearl barley, herbs and sugar and stir.
5
Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
6
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.).
7
Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
8
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.
9
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.

2004

kcal

Calories

Fat

Carbs

217

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb stewing beef, 8 slices bacon (sliced), 1 lb breakfast sausage (sliced), 8 -10 white potatoes (quatered), and more.

Yes, Crock Pot Irish Stew (Dublin Coddle). falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Irish Stew (Dublin Coddle).

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions