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Dublin Coddle: Classic Irish Stew

Irish comfort food at it's best! Bacon, sausage, caramelized onions, and potatoes cooked up in an apple cider-based stew - this is a delicious twist on a classic Irish stew.

Serves 4-6 servings     adjust servings

Preparation 10 mins Cook Time 2 hours Total Time 2 hrs 10 mins


  • 1 lb. thick-cut bacon, sliced into 1-inch pieces
  • 6 kielbasa or other pork sausage links, cut into 1-2 inch pieces
  • 2 medium onions, sliced
  • 4 medium potatoes, washed and unpeeled, quartered and thickly sliced
  • 3 carrots, thickly sliced
  • 2 cloves garlic, whole
  • 1 bay leaf
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground black pepper, plus more for garnish
  • 3 cups apple cider
  • 1 ham stock cube/packet
  • Parsley, chopped, for garnish


  1. In a large skillet set over medium heat, brown bacon and sausages about 10 minutes until evenly cooked through. Place bacon and sausage in a large stock pot or dutch oven, retaining fat in skillet.
  2. Reduce heat to medium-low, then add sliced onions to skillet and saute 15-20 minutes until well caramelized. Add to pot with bacon and sausage.
  3. Add sliced potatoes, carrots, garlic cloves, bay leaf, tarragon, cloves, and black pepper to pot. Mix ham stock in with cider, then add to pot as well. Cover, bring to boil, then reduce heat to low and simmer for 1½ hours until potatoes and carrots are fork-tender.
  4. Portion servings into bowl, then garnish with a dash of black pepper and chopped parsley. Enjoy with a pint of Guinness!


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