Recipe by Debi and Johnny
During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think.
Top Review by deluso
Big hit with the men in the house. Only change I made was omitting the cloves and sugar and used about one cup of apple cider. Will definitely be made several more times during the winter months. Great recipe...thanks!
- 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)
Directions See How It's Made
- 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.
- In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
- Slice Sausage (into bite sized slices), bacon and add to pot.
- Add pearl barley, herbs and sugar and stir.
- Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
- 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.).
- Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
- 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.
- 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.