Name: Hearty Irish Dublin Coddle with Guinness Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 1 pound bacon (thick sliced, sliced in ½-inch pieces); 1 pound pork sausages (fresh, cut in 1-inch pieces); 1 large onion (sliced); 1 pound potatoes (cut in cubes); 1 large carrot (peeled and cut into half moons); ¾ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1½ cups chicken broth (low sodium); ½ cup Guinness (or any dark Irish stout); 2 tablespoons parsley (chopped)

If you’re craving a meal that hugs you from the inside out, this Hearty Irish Dublin Coddle with Guinness Recipe is exactly what you need. Imagine tender sausages, smoky bacon, and chunky potatoes all slowly braised together in rich Guinness stout – pure comfort in a pot.

A white pot filled with a stew that has about four layers of visible ingredients: large yellow potato chunks, orange carrot slices, pieces of browned sausage, and small bits of cooked bacon all mixed together in a brown broth. Inside the pot, a wooden spoon lifts some stew showing the consistent mix of potatoes, sausage, carrots, and bacon. The inside edge of the pot is stained with cooked food marks. The pot sits on a white marbled surface with a small bunch of green parsley visible nearby. Photo taken with an iphone --ar 2:3 --v 7

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, especially when the weather turns chilly. It’s one of those dishes that feels like a warm Irish embrace—and it’s simpler than you might think!

Deep, layered flavors: The Guinness stout adds a rich, malty depth that truly elevates this classic stew.
Simple ingredients: You probably have most of the components on hand, no fancy trips to the store required.
Hands-off cooking: Once it’s in the oven, it slowly braises itself to tender perfection.
Feeds a crowd: This recipe yields 6 hearty servings, perfect for family dinners or leftovers.

Ingredients & Why They Work

Let’s talk about what goes into this delicious pot of goodness. When you're shopping, look for thick-cut bacon and flavorful pork sausages—Irish bangers if you can find them really take this coddle to the next level.

Flat lay of thick sliced bacon pieces, fresh pork sausages cut into chunks, a large onion sliced into rings, cubed raw potatoes, a peeled large carrot cut into half moons, a small white bowl with coarse salt, a small white bowl with cracked black peppercorns, a small white bowl filled with golden chicken broth, a small white bowl containing dark Irish stout beer, and a few sprigs of freshly chopped parsley, each ingredient neatly arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Thick slices render rich fat that flavors the entire dish.
Pork sausages: Fresh and meaty, these bring a hearty bite and savory juiciness.
Onion: Sliced onions soften and sweeten as they braise, balancing the smokiness.
Potatoes: Cubed starchy potatoes soak up all the broth flavors and become melt-in-your-mouth tender.
Carrot: Adds a subtle sweetness and bright color to the stew.
Salt: Enhances all the natural flavors.
Pepper: Adds a gentle kick to balance the richness.
Chicken broth: A savory base that keeps the stew comforting and moist.
Guinness: This Irish stout is the magic that brings a deep, slightly bitter richness—swapping with more broth works too if you prefer no alcohol.
Parsley: Fresh chopped parsley brightens the dish just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hearty Irish Dublin Coddle with Guinness Recipe is how easy it is to make your own. Whether you want to tone down the alcohol, adjust the veggies, or try different sausages, it all works beautifully. Don’t hesitate to tweak it to suit your taste or what you have on hand!

Swap the stout: If Guinness isn't your thing or you want a milder flavor, try replacing it with equal parts chicken broth. I did this once when cooking for kids, and the coddle was still rich and comforting without the beer bite.
Use traditional bangers: For a true Irish experience, hunt down some authentic Irish pork sausages, known as bangers. They add a lovely spiced note that really elevates this stew.
Layer instead of mix: To keep with classic tradition, layer your ingredients instead of stirring them together. I love how this method lets each flavor shine as the pot slowly braises in the oven.
Vegetarian twist: Though not traditional, you can swap the meats for hearty mushrooms and smoked tofu for a comforting vegetarian coddle. Just use vegetable broth and skip the Guinness or pick a non-alcoholic stout.
Batch and store: Make a double batch and enjoy leftovers throughout the week! It stores well in the fridge for up to 4 days and reheats beautifully without losing its charm.

Step-by-Step: How I Make Hearty Irish Dublin Coddle with Guinness Recipe

The image shows a bowl of stew with large chunks of yellow potatoes and round pieces of brown sausage mixed throughout a rich-looking broth. There are small bits of browned meat scattered on top of the potatoes and sausage, adding texture and a savory feel. The bowl is ceramic with blue, brown, and cream stripes inside. In the background, slices of white bread are stacked on a wooden board and part of another bowl with the same stew is visible. The whole scene is set on a white marbled surface with some green parsley leaves around for color contrast. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

Start by heating your oven to 300 degrees Fahrenheit. This low-and-slow temperature is key to tenderizing the meats and melding all those rich flavors together. While the oven warms up, get your bacon sliced into half-inch pieces and sausages cut into one-inch chunks so they’re ready to go.

Step 2: Cook the Bacon to Render Fat

Place the bacon pieces in a large Dutch oven over medium heat. Cook until the fat is mostly rendered and the bacon looks halfway done but still soft, about 5 to 7 minutes. This fat will create a luscious base for the stew, so don’t rush or crisp them up too much — you want the bacon flavor infusing the pot.

Step 3: Brown the Sausages

Next, add your cut pork sausages to the pot with the bacon. Stir occasionally and cook until the sausages lose their pink color inside and just start to brown on the surface — around 8 to 10 minutes. The slight browning adds lovely depth to the stew.

Step 4: Add Vegetables and Liquids

Time to bring the dish together! Toss in the sliced onion, cubed potatoes, and carrot half moons. Season with ¾ teaspoon salt and ½ teaspoon black pepper, then pour in 1½ cups low sodium chicken broth and ½ cup of Guinness stout. Stir everything gently until combined and bring to a gentle boil on the stovetop. You’ll notice the intoxicating aroma of the stout mingling with the savory meat and veggies — just perfect.

Step 5: Slow Braise in the Oven

Cover your Dutch oven with the lid and carefully transfer it to the oven. Let it braise slowly for 3 full hours. This slow cooking makes the bacon and sausage melt in your mouth tender, while the potatoes soften up just right without falling apart. If your kitchen is getting cozy, that’s a good sign—the house is filling up with comfort!

Step 6: Final Touches and Serve

Once your coddle has spent three hours in the oven, remove the pot carefully—it will be hot! Sprinkle 2 tablespoons of freshly chopped parsley over the top for a bright, fresh finish. Serve the stew warm, ideally with some crusty bread to soak up all that delicious broth. Trust me, each spoonful is pure Irish comfort.

Top Tip

Mastering the Hearty Irish Dublin Coddle with Guinness Recipe involves a few little tricks that make all the difference between good and unforgettable. Here’s what I’ve learned from cooking this cozy classic time and again.

Choosing Your Sausages: Using traditional Irish bangers really lifts the flavor—if you can find them, go for it. Otherwise, fresh pork sausages work beautifully too.
Don’t Overcook the Bacon: I’ve found that rendering the bacon halfway before adding sausage keeps it tender and prevents it from getting dry during braising.
Slow and Low is Key: Cooking the coddle slowly at 300°F for the full 3 hours lets the flavors meld perfectly and ensures the potatoes and carrots become melt-in-your-mouth tender.
Patience on Cooling: Letting the coddle cool fully before refrigerating helps the stew set better, making reheating more successful and flavors richer.

How to Serve Hearty Irish Dublin Coddle with Guinness Recipe

The image shows four stages of cooking meatballs stew in a white pot on a white marbled surface. In the first frame, raw pink meatballs and chopped bacon are placed at the bottom of the pot. The second frame adds two layers on top: bright yellow potato cubes and orange carrot slices spread evenly over the meatballs. The third frame shows the pot filled with the same layers now drowned in a light broth, creating a mix of soft textures and a pale yellow color floating around the meatballs, potatoes, and carrots. In the last frame, the stew is fully cooked, with browned meatballs resting on a rich, thick sauce with softened potatoes and carrots, all topped with finely chopped green herbs scattered across the surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley on top adds a bright, herbaceous contrast that lifts the deep, rich flavors of the stew. For an extra touch, a dollop of whole-grain mustard or a few cracks of black pepper can complement the savory components beautifully.

Side Dishes

Serve your hearty Irish Dublin Coddle alongside some crusty soda bread or buttered brown bread—perfect for sopping up that luscious broth. A simple green salad with a light vinaigrette also balances the richness nicely, or for a true Irish feast, try sautéed cabbage or lightly steamed kale with a squeeze of lemon.

Make Ahead and Storage

Storing Leftovers

Once your coddle has cooled completely, store leftovers in an airtight container in the refrigerator. It will stay delicious for up to 4 days, making it a wonderful make-ahead meal for busy nights.

Freezing

Freezing this stew isn’t generally recommended since potatoes tend to get mushy when thawed and reheated. However, if you must freeze, store it tightly sealed in an airtight container and use within 3 months. Be mindful the texture may soften more than you expect.

Reheating

Reheat your leftover Dublin Coddle gently to preserve the flavors and texture. Use the stovetop over low heat with a splash of broth if needed or warm it in the oven at 300°F for about 30 minutes until piping hot throughout.

Frequently Asked Questions:

Can I make this recipe without Guinness?

Absolutely! You can substitute the Guinness with an equal amount of chicken broth. The stew will still be hearty and flavorful, just with a milder taste.

What type of potatoes work best in Dublin Coddle?

Starchy potatoes like Russets or Yukon Gold are ideal because they break down nicely and soak up the savory broth, giving you that classic comforting texture.

Can I prepare this dish a day ahead?

Yes! Making the Dublin Coddle a day ahead is perfect because the flavors deepen overnight. Just cool it completely before refrigerating, then reheat gently when ready to serve.

Is there a vegetarian alternative to this recipe?

While traditional coddle is meat-centric, you might substitute sausages with plant-based versions and use vegetable broth instead of chicken broth and Guinness for a vegetarian spin. The flavor profile will be different but still comforting.

Final Thoughts

Diving into a Hearty Irish Dublin Coddle with Guinness Recipe is like wrapping yourself in a warm Irish hug. It's a dish that brings together simple, rustic ingredients and transforms them into comfort food gold. Whether you're savoring it on a chilly evening or sharing it with loved ones, this stew embodies the soul of Irish cooking—hearty, flavorful, and utterly satisfying. I hope you enjoy making it as much as eating it!