If you're craving something that truly warms you from the inside out, this Hearty Irish Dublin Coddle with Guinness Recipe is straight from my kitchen to yours. It’s a cozy, slow-braised stew that feels like a big Irish hug with every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Hearty Irish Dublin Coddle with Guinness Recipe
- Top Tip
- How to Serve Hearty Irish Dublin Coddle with Guinness Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Hearty Irish Dublin Coddle with Guinness Recipe
Why You'll Love This Recipe
I’ve made this Dublin Coddle more times than I can count — it never disappoints. Whether you’re new to Irish cooking or just want a soulful dinner, this recipe gives you comfort and deep, rich flavors with minimal fuss.
- Rich, Authentic Flavor: The Guinness and bacon create a broth that’s hearty and soul-satisfying.
- Simple Ingredients: You probably have most of what you need already in your fridge or pantry.
- Perfect for Slow Braising: Pop it in the oven and let it do its magic while you relax.
- Feeds a Crowd: This recipe comfortably serves 4, making it perfect for family dinners or friendly gatherings.
Ingredients & Why They Work
Before we get cooking, a quick heads-up: using fresh, quality meats and root vegetables really brings this dish to life. Grab thick-cut bacon and fresh pork sausages—if you can find traditional Irish bangers, even better! Potatoes and carrots soak in all the savory goodness.

- Bacon: Thick-cut bacon adds smoky richness and renders fat that flavors the entire stew.
- Pork Sausages: Fresh sausages give the dish hearty, meaty bites; authentic “bangers” are fantastic if you can find them.
- Onion: Adds sweetness and depth as it slowly softens and melds with the other ingredients.
- Potatoes: Cubed potatoes absorb the broth, thickening the stew and adding comforting texture.
- Carrot: Brings a subtle sweetness and color contrast to the stew.
- Salt and Pepper: Simple seasonings, but essential to balance and enhance all the flavors.
- Chicken Broth: Forms the savory base of the stew, keeping it light yet flavorful.
- Guinness (or any dark Irish stout): This is the star liquid—adds deep maltiness and richness you just can’t replicate.
- Parsley: Fresh parsley sprinkled at the end adds a lovely herbal brightness to finish the stew.
Make It Your Way
One of the best parts about making this Hearty Irish Dublin Coddle with Guinness Recipe is how adaptable it is. Whether you're aiming to keep it traditional or want to infuse your own twist, this stew welcomes your creativity with open arms.
- Vegetarian Variation: I sometimes swap out the bacon and sausages for smoked mushrooms and vegetarian sausage alternatives. While it’s a departure from the classic, the smoky depth still shines through beautifully.
- Seasonal Twist: Adding parsnips or turnips along with the carrots is a lovely way to enjoy a seasonal spin on the dish during colder months. It gives it a slightly sweeter profile that complements the Guinness broth perfectly.
- Classic Layering: For a more authentic Irish experience, I recommend layering rather than mixing the ingredients before braising—the separate layers of bacon, sausage, onions, and potatoes make for a stunning presentation and subtle flavor gradients.
- Non-Beer Option: If Guinness isn’t your thing, substituting it with extra chicken broth keeps the stew rich and comforting—just remember you’ll lose a bit of that signature stout complexity.
Step-by-Step: How I Make Hearty Irish Dublin Coddle with Guinness Recipe

Step 1: Preheat the Oven to Perfect Slow-Braise
I always start by setting my oven to 300°F. This low, steady heat is key for gently braising the ingredients, letting flavors meld slowly without rushing the tenderizing of the meats and veggies. It’s all about patience here, so this step sets the stage for a rich, comforting stew.
Step 2: Render the Bacon to Release Its Flavor
Next, I add the thick sliced bacon pieces to my large Dutch oven over medium heat. I cook them until the fat mostly renders out and the bacon is halfway cooked—golden but not crispy. This step releases incredible smoky, savory goodness that infuses everything else later on.
Step 3: Brown the Sausages for Depth
With the bacon partly cooked, I add the chopped pork sausages. Stirring occasionally, I let them cook until no pink remains and they begin to brown lightly. This not only ensures the sausages are cooked through but also builds those caramelized notes that are so delicious in this dish.
Step 4: Combine Vegetables and Liquids
Time to add the sliced onion, cubed potatoes, and carrot half-moons, along with salt, pepper, chicken broth, and the star ingredient—half a cup of Guinness stout. I mix everything thoroughly and bring it to a gentle boil right on the stovetop. The aroma at this point starts to feel like a warm Irish kitchen.
Step 5: Slow-Braise in the Oven for 3 Hours
I cover the Dutch oven tightly with its lid and slide it into the preheated oven. Here, the magic happens—over the next three hours, the flavors deepen and all the ingredients become tender and meld perfectly. It’s worth the wait, I promise!
Step 6: Finish with Fresh Parsley and Serve Warm
When the braise is done, I remove the pot from the oven and sprinkle freshly chopped parsley on top for a bright, herbaceous finish. Serve the coddle hot for a hearty, soul-warming dinner that celebrates all the best Irish flavors in one bowl.
Top Tip
These tips will help you get the most out of your Hearty Irish Dublin Coddle with Guinness Recipe, ensuring each bite is tender, flavorful, and authentically comforting.
- Slow and Low Braising: Allowing the stew to braise gently in a 300°F oven for a full 3 hours really lets the flavors meld beautifully and makes every ingredient melt-in-your-mouth tender.
- Render Bacon Fat First: Cooking the bacon just until it’s halfway done helps to release its rich fat for flavor without making it crisp, which keeps the stew perfectly moist.
- Use Guinness or Dark Stout: Adding that ½ cup of Guinness brings depth and a subtle bitterness that balances the richness—don’t skip it if you want that traditional punch!
- Layer Ingredients for Tradition: For a classic touch, try layering the bacon, sausages, onions, and potatoes instead of mixing them—this technique enhances texture and presentation.
How to Serve Hearty Irish Dublin Coddle with Guinness Recipe

Garnishes
Fresh, bright parsley chopped and sprinkled over the top just before serving adds a lovely pop of color and a touch of herbal freshness that cuts through the rich stew beautifully. For an extra special touch, a small drizzle of good-quality Irish mustard on the side can add some lively heat.
Side Dishes
Hearty Irish Dublin Coddle goes wonderfully with rustic soda bread or a crusty loaf to soak up all the delicious juices. A simple side of steamed green cabbage or sautéed kale brings a bit of earthiness and balances the richness. Serve with a side of buttered peas for a true Irish comfort meal.
Make Ahead and Storage
Storing Leftovers
After your Hearty Irish Dublin Coddle cools completely, store it in an airtight container in the refrigerator where it will keep well for up to 4 days. This allows the flavors to deepen even more as it rests!
Freezing
Freezing this stew isn’t recommended due to the potatoes, which tend to become mushy upon reheating. Instead, keep it refrigerated and enjoy within those few days, or if you must freeze, do so cautiously, knowing the texture might change.
Reheating
Reheat gently on the stovetop over medium-low heat or in a 300°F oven for about 30 minutes until warmed through. This slow reheating preserves the stew’s texture and prevents any meat from drying out.
Frequently Asked Questions:
Yes, you can use any fresh pork sausages you like. Irish bangers are traditional and bring authentic flavor, but other quality pork sausages will work well too.
If you don’t have Guinness or prefer not to use beer, simply replace the ½ cup with additional chicken broth. The stew will be lighter but still delicious.
Braising for 3 hours allows the flavors to marry beautifully and the meats and vegetables to become tender. You can reduce time slightly, but the dish won’t be quite as rich or tender.
Absolutely! Prepare the stew, refrigerate it after cooking, and gently reheat when ready to serve. This also lets the flavors deepen for an even better eating experience.
Final Thoughts
There’s something truly comforting about a slow-braised Hearty Irish Dublin Coddle with Guinness Recipe on a chilly evening. It’s a dish that’s steeped in tradition, rich with layers of flavor, and made all the better by the simple, quality ingredients and love that goes into it. Whether you’re celebrating an Irish holiday or simply craving a warm, hearty meal, this stew will feel like a cozy hug from the inside out. So gather your loved ones, pour a glass of your favorite stout, and enjoy every savory bite!
Print
Hearty Irish Dublin Coddle with Guinness Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Description
Dublin Coddle is a traditional Irish stew that combines thick sliced bacon, fresh pork sausages, potatoes, carrots, and onions in a rich broth made from chicken stock and Guinness beer. Slow-braised in the oven until tender and flavorful, this hearty dish is perfect for a cozy dinner that celebrates classic Irish flavors.
Ingredients
Meats
- 1 pound bacon (thick sliced, sliced in ½-inch pieces)
- 1 pound pork sausages (fresh, cut in 1-inch pieces)
Vegetables
- 1 large onion (sliced)
- 1 pound potatoes (cut in cubes)
- 1 large carrot (peeled and cut into half moons)
Seasonings & Liquids
- ¾ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 ½ cups chicken broth (low sodium)
- ½ cup Guinness (or any dark Irish stout)
- 2 tablespoons parsley (chopped)
Instructions
- Prep the oven: Preheat the oven to 300°F to create the perfect slow-braising environment for the stew.
- Cook the bacon: Place the bacon pieces in a large Dutch oven and cook over medium heat until most of the fat renders and the bacon is halfway cooked but not crispy.
- Cook the sausage: Add the sausage pieces to the Dutch oven with the bacon and cook, stirring occasionally, until the sausages are no longer pink and begin to brown lightly.
- Add the vegetables and liquids: Stir in the sliced onions, cubed potatoes, sliced carrots, salt, pepper, chicken broth, and Guinness. Mix everything well and bring the mixture to a gentle boil on the stovetop.
- Braise in the oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Let it braise gently for 3 hours until the flavors meld and the ingredients are tender.
- Garnish and serve: Remove from the oven, sprinkle the chopped parsley over the stew, and serve hot for a comforting meal.
Notes
- If you prefer not to use Guinness or any beer, simply substitute it with additional chicken broth. The flavor will be lighter but still delicious.
- Use authentic Irish pork sausages called "bangers" if available for the most traditional taste.
- For a classic presentation, layer the bacon, sausages, onions, and potatoes separately in the pot before braising instead of mixing all ingredients together.
- After cooking, allow the coddle to cool fully before refrigerating for up to 4 days. Reheat gently on the stovetop or in the oven at 300°F for about 30 minutes.
- Freezing is not recommended as potatoes may become mushy upon reheating. However, the cooked stew can be stored airtight in the refrigerator for up to 3 months without freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg



Leave a Reply