Dublin Coddle / Irish Stew | COOK - Don't Be Lazy

Cut half a package of bacon into strips.

Cut the pork sausage into coin shapes.

Heat a cast-iron Dutch oven on high.

Fry the bacon for about 5 minutes until it's not too fried.

Remove the bacon and place it on a plate lined with paper towels to absorb oil.

Keep the oil in the Dutch oven and add the sausage to brown it slightly.

Remove the sausage from the Dutch oven, keeping the oil.

Add about 4 tablespoons of flour to the oil and whisk it to create a roux until it reaches the consistency of runny gravy.

Turn off the stove and slice up the onions thinly and cut the carrots into coin shapes.

Add the browned sausage and bacon back into the Dutch oven along with the diced potatoes, onions, and carrots.

Pour in most of the 32 oz container of vegetable broth, leaving a little bit behind.

Add about a teaspoon of ground thyme and 3 or 4 tablespoons of minced garlic.

Add 2 bay leaves and some black pepper, then stir everything together.

Cover the Dutch oven and place it in a preheated oven at 300 degrees for 1 hour.

After 1 hour, check on the stew and add chopped parsley, stirring it in.

Return the Dutch oven to the oven for an additional hour.

Once done, garnish with sliced green onion before serving.

Equipment Needed

Dietary

Allergens