Name: Tender 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 hearty, soul-warming dish that wraps you in cozy comfort, you’re going to love this Tender Irish Dublin Coddle with Guinness Recipe. It’s like a warm hug on a chilly day, packed with bacon, sausages, potatoes, and that unmistakable touch of Guinness stout.

A large white pot filled with a stew that has many pieces of yellow potatoes, sliced orange carrots, and brown browned sausage chunks mixed with small bits of cooked bacon and herbs. The stew has a rich brown broth that lightly coats the ingredients and touches the sides of the pot. A wooden spoon is scooping up a portion of the stew, showing the thick, chunky texture of the potatoes, sausage, and carrots. Small green herbs are sprinkled over the stew, adding small spots of color. The pot sits on a white marbled surface with some green parsley leaves near the bottom right corner. 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 Tender Irish Dublin Coddle with Guinness Recipe
Top Tip
How to Serve Tender Irish Dublin Coddle with Guinness Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Irish Dublin Coddle with Guinness Recipe

Why You'll Love This Recipe

Whenever I make this Dublin Coddle, it quickly becomes the centerpiece of our weekend dinners. It’s effortless to prepare but delivers complex, rich flavors that feel like a celebration of Irish comfort food in every bite.

Rich, layered flavors: Slow braising in Guinness and chicken broth creates an unforgettable depth of flavor.
One-pot convenience: Everything cooks together, making cleanup a breeze.
Tender textures: The sausage and bacon stay juicy while the potatoes and carrots melt into the savory broth.
Perfect for gathering: This dish serves six, ideal for family dinners or friends dropping by.

Ingredients & Why They Work

This recipe leans on fresh, straightforward ingredients that come together beautifully. When shopping, try to pick thick-sliced bacon for better texture and fresh pork sausages—traditional Irish bangers if you can find them—for authentic flavor.

Flat lay of thick sliced pieces of fresh bacon, fresh pork sausages cut into 1-inch pieces, a large onion sliced into rings, cubed raw potatoes, a large peeled carrot cut into half moons, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of golden chicken broth, a small white bowl of dark Irish stout, fresh chopped parsley sprinkled beside, all 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-sliced gives that satisfying chew and richness without getting too greasy.
Pork sausages: Fresh and hearty, they’re the backbone of this stew’s meaty goodness.
Onion: Sliced to subtly sweeten the broth as it slowly cooks.
Potatoes: Cubed for even cooking, they soak up all those wonderful flavors.
Carrot: Adds a touch of natural sweetness and color contrast.
Salt: Just enough to enhance but not overpower the savory profile.
Pepper: A gentle kick that rounds out the taste.
Chicken broth: Low sodium ensures control over seasoning while providing a rich base.
Guinness or dark Irish stout: The star ingredient lending that iconic, deep maltiness and richness.
Parsley: Freshly chopped for a bright, herbal finish to balance the stew’s richness.

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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

The beauty of this Tender Irish Dublin Coddle with Guinness Recipe is how flexible it is to your tastes and pantry. Feel free to put your personal stamp on this classic stew, whether by swapping ingredients or adding your favorite twists.

Variation: One of my favorite spins is to add a handful of fresh thyme or rosemary sprigs during the braising process. It adds a lovely herbal depth that complements the Guinness beautifully.
Vegetarian option: Swap out the bacon and sausages for hearty mushrooms and smoked paprika to mimic that smokiness, and use vegetable broth instead of chicken broth. It’s surprisingly satisfying!
Seasonal touch: In the colder months, toss in some parsnips or turnips for extra earthy sweetness. They hold up well during the long braise and add dimension to the stew.
Serving suggestion: Try serving your coddle with some crusty soda bread to soak up all those rich juices—it’s utterly soul-warming.

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

A bowl with a colorful striped pattern holds a stew made of several layers: the bottom layer is a clear, brown broth, filled with chunks of yellow potatoes scattered throughout. Mixed in are small round pieces of meatballs with a smooth texture, and bits of cooked bacon that add a crispy, reddish-brown layer on top and between the potatoes and meat. The bowl sits on a white marbled surface, with white bread slices and fresh green cilantro nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 300°F—this low, slow heat is key for tenderizing the meat and melding flavors. While the oven warms, get your ingredients ready: slice the thick bacon into ½-inch pieces, cut fresh pork sausages into 1-inch chunks, slice the onion, cube the potatoes, and peel and half-moon the carrot. Having everything prepped upfront makes the cooking process smooth and enjoyable.

Step 2: Sizzle the Bacon to Release Its Flavor

Place your large Dutch oven on medium heat and add the bacon pieces. Cook them until most of the fat has rendered out, but the bacon is only halfway cooked. You want it to brown gently without becoming crispy yet, as it will continue cooking later in the oven. This step coats the pot with that irresistible bacon flavor that’s the base of the coddle’s richness.

Step 3: Brown the Sausages Just Right

Next, toss in the sausage chunks with the bacon. Cook them until they lose their pink color and start to develop a subtle golden crust. This not only enhances the flavor but also starts the caramelization that makes the stew so irresistible. Stir occasionally to brown them evenly without breaking the pieces apart.

Step 4: Combine and Bring to a Gentle Boil

Now, stir in the sliced onions, cubed potatoes, and carrot half moons. Sprinkle in ¾ teaspoon salt and ½ teaspoon pepper, then pour in 1½ cups low sodium chicken broth and ½ cup of Guinness stout. Toss everything together to distribute the ingredients and seasonings evenly. Place the Dutch oven back on the stovetop and bring the mixture to a gentle boil—this helps start breaking down the potatoes and marrying the flavors before the long slow braise.

Step 5: Slow Braise to Tender Perfection

Cover your Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let it slowly braise at 300°F for 3 full hours. This slow cooking process is what transforms the dish into a bowl of tender, melt-in-your-mouth meat and silky soft vegetables infused with the hearty richness of Guinness. Try not to lift the lid too often—patience here really pays off!

Step 6: Finish with Fresh Parsley and Serve Warm

Once the braising time is up, carefully remove the Dutch oven from the oven. Sprinkle 2 tablespoons of freshly chopped parsley over the top to add a burst of color and fresh flavor. Serve your Tender Irish Dublin Coddle with Guinness hot, ideally with some hearty bread on the side to soak up every delicious spoonful. Enjoy the comfort and warmth of this truly classic Irish stew!

Top Tip

These handy tips come from my own kitchen adventures with Tender Irish Dublin Coddle with Guinness Recipe—little tricks that really help bring out the best flavors and textures in this beloved stew.

Slow and steady wins the day: Don’t rush the 3-hour braise at 300°F. This slow cooking step is what makes the meat tender and the flavors deep and soulful.
Partial bacon cooking: Cooking the bacon only halfway first keeps it from getting too crispy or dry after hours in the oven, so you get that perfect melt-in-your-mouth texture.
Layering vs mixing: For a true traditional experience, try layering the ingredients instead of mixing before baking. This helps each element keep its character while still soaking up the glorious Guinness-infused broth.
Watch your potatoes: Using fresh potatoes and cutting them just right prevents them from turning to mush, especially if you reheat leftovers gently.

How to Serve Tender Irish Dublin Coddle with Guinness Recipe

A white round pot is shown in four stages of cooking. In the first stage, the pot is filled with raw pieces of sausage, light pink with some brown parts. In the second stage, chunks of yellow potatoes and sliced orange carrots are added on top of the sausage, bright and fresh. In the third stage, the pot contains sausage slices, potatoes, and carrots mixed and partly cooked in a light broth, showing soft textures and a slightly glossy look. In the final stage, the dish is fully cooked, with the sausage browned, potatoes and carrots soft, all mixed in a thick brown sauce with green herbs sprinkled on top. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley adds a lovely burst of color and freshness that cuts through the richness of the stew. For an extra touch, offer some crusty Irish soda bread or buttered rye bread alongside to soak up the flavorful broth.

Side Dishes

Keep it simple and hearty with classic sides like colcannon (creamy mashed potatoes with cabbage) or steamed seasonal greens such as kale or cabbage. A crisp, tangy slaw also pairs well to balance the stew’s richness. And of course, a pint of Guinness or your favorite stout seals the meal beautifully.

Make Ahead and Storage

Storing Leftovers

Once your Tender Irish Dublin Coddle with Guinness Recipe has cooled completely, store it in an airtight container in the refrigerator. It will keep well for up to 4 days—making it perfect for enjoying cozy meals throughout the week.

Freezing

Freezing this stew is generally not recommended because the potatoes may become mushy when thawed and reheated. However, if you do choose to freeze it, place it in an airtight container and freeze for up to 3 months. Just expect a slight texture change upon reheating.

Reheating

Reheat leftovers gently either on the stovetop over low-medium heat, stirring occasionally until warmed through, or in the oven at 300°F for about 30 minutes. This slow reheating helps preserve texture and flavor without drying out the stew.

Frequently Asked Questions:

Can I make Dublin Coddle without Guinness?

Yes! You can substitute the Guinness with an equal amount of low-sodium chicken broth. This will give you a milder flavor but still maintain the comforting essence of the dish.

What type of sausages should I use?

Traditional Irish pork sausages, known as bangers, are ideal for authenticity. If you can't find them, any fresh pork sausages work well—just choose ones with good flavor and quality.

Is it better to mix all the ingredients or layer them?

Both methods work fine, but layering the ingredients in the pot before braising is more traditional. It helps keep textures distinct while still letting rich flavors mingle during the slow cooking.

How do I store and reheat leftovers?

Cool leftovers completely, store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the oven at 300°F for about 30 minutes until warmed through.

Final Thoughts

There’s something truly special about gathering around a warm pot of Tender Irish Dublin Coddle with Guinness Recipe. This dish carries the heart and heritage of Ireland in every bite—rich, comforting, and full of soul. Whether you’re enjoying it with family on a chilly evening or serving it at a festive occasion, I hope this recipe brings you the same joy it has brought me time and again. Happy cooking—and Sláinte!