Name: Creamy Guinness Dublin Coddle Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 1 pound thick sliced bacon, sliced in ½-inch pieces; 1 pound fresh pork sausages, 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 low sodium chicken broth; ½ cup Guinness or any dark Irish stout; 2 tablespoons chopped parsley

If you love cozy, hearty meals with a bit of a twist, then you’re going to adore this Creamy Guinness Dublin Coddle Recipe. It’s like a warm hug in a bowl—packed with tender bacon, sausages, and slow-braised potatoes all enriched with that unmistakable Guinness stout flavor.

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 Creamy Guinness Dublin Coddle Recipe
Top Tip
How to Serve Creamy Guinness Dublin Coddle Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Guinness Dublin Coddle Recipe

Why You'll Love This Recipe

This recipe is one I return to whenever I want that rich Irish comfort food feeling without any fuss. The flavors develop beautifully the longer it simmers, and the Guinness adds just the right depth that keeps everyone asking for seconds.

Hearty & Comforting: Filled with thick bacon and succulent pork sausages, it’s a winter favorite that warms you inside out.
Slow Braised Goodness: Cooking low and slow at 300°F makes every bite tender and bursting with flavor.
Simple Ingredients, Big Flavor: No complicated steps or weird ingredients—just classic Irish staples you know and love.
Great for Gatherings: Yields six generous servings, perfect for sharing with family or friends.

Ingredients & Why They Work

Let’s talk ingredients—this dish shines because of straightforward, quality staples. When shopping, I suggest going for thick sliced bacon for that perfect bite, fresh pork sausages (ideally Irish bangers if you can find them), and starchy potatoes that hold up well during slow cooking.

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

Thick sliced bacon: Adds smoky richness and renders flavorful fat that infuses the whole dish.
Fresh pork sausages: The heart of the stew, providing juicy and savory notes enhanced by a subtle caramelization.
Large onion: Softens beautifully as it braises, lending sweetness and depth.
Potatoes: Cubed to absorb all the broth and Guinness flavors without falling apart.
Carrot: Adds a mild sweetness and vibrant color that balances the richness.
Salt and pepper: Simple seasonings to enhance and tie together all the flavors.
Low sodium chicken broth: Provides a savory, gentle base without overpowering the stout’s character.
Guinness (or any dark Irish stout): The star ingredient that brings that iconic robust, slightly bitter complexity.
Chopped parsley: Sprinkled on top for freshness and a pop of color 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

The beauty of this Creamy Guinness Dublin Coddle Recipe is how flexible it can be. Whether you want to adjust for dietary needs, add seasonal veggies, or simply tailor the flavors to your liking, there’s room to make this stew truly yours.

Meat swap: I once tried using spicy Irish sausages instead of the traditional pork ones; it added a delightful kick and a bit more depth to the dish.
Veggie boost: Adding some parsnips or leeks gave my coddle a lovely sweetness and extra texture—perfect for colder months.
Beer-free version: For friends who avoid alcohol, swapping Guinness for extra chicken broth keeps the dish flavorful without the stout’s signature bitterness.
Layered presentation: When I layered the ingredients instead of mixing, I found it gave a charming rustic look and allowed the flavors to meld in subtle layers.

Step-by-Step: How I Make Creamy Guinness Dublin Coddle 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: Preheat and Prepare

Start by preheating your oven to 300°F. This low and slow temperature is key to tenderizing the meats and melding the flavors beautifully. While the oven warms up, get your ingredients measured and ready—trust me, it makes the process smoother!

Step 2: Brown the Bacon Just Right

Place the thick sliced bacon pieces into your large Dutch oven over medium heat. Cook until most of the fat is rendered but the bacon is only halfway cooked—about 5 to 7 minutes. You want that rich bacon fat to flavor the stew, but the bacon itself should remain tender as it will continue cooking in the oven.

Step 3: Add and Brown the Sausages

Next, toss in the pork sausage pieces. Cook them until they lose their pink color and start to develop a light brown crust, about 5 minutes. This step locks in their flavor and adds a lovely savory depth to your coddle. Stir occasionally to prevent sticking.

Step 4: Combine the Vegetables and Liquids

Now add the sliced onions, cubed potatoes, and carrot half moons directly into the pot. Sprinkle in the salt and pepper, then pour in 1½ cups of low sodium chicken broth and the ½ cup of Guinness stout. Give everything a good stir to mix the flavors and bring it to a gentle boil on the stovetop. This ensures everything starts cooking evenly before heading into the oven.

Step 5: Slow Braise in the Oven

Cover your Dutch oven with the lid and carefully transfer it into the preheated oven. Let the magic happen over the next 3 hours as the coddle slow-braises, allowing meat to become incredibly tender and vegetables soak up that wonderful rich broth. The cozy aroma filling your kitchen is a bonus!

Step 6: Garnish and Enjoy

Once out of the oven, sprinkle the Creamy Guinness Dublin Coddle generously with chopped fresh parsley for a pop of color and fresh flavor. Serve it warm with crusty bread or a side of steamed greens, and savor every comforting bite of this traditional Irish stew.

Top Tip

Getting your Creamy Guinness Dublin Coddle just right is all about patience and layering flavors. Here are some tips that have really made a difference in my kitchen and can help you create a truly memorable stew.

Slow and Low Cooking: I always stick to baking the coddle at 300°F for the full 3 hours. This slow braise lets those flavors really meld and keeps the meat tender and juicy.
Render the Bacon Well: Cooking the bacon until most of the fat is rendered but not fully crisped adds a lovely silky texture and rich fat to the dish without it becoming greasy.
Use Quality Sausages: Whenever I can find traditional Irish pork sausages (bangers), I use them. They bring an authentic flavor that elevates the dish beyond the usual pork sausage options.
Fresh Garnish Matters: A sprinkle of fresh chopped parsley just before serving brightens the stew wonderfully and adds a pop of color that makes it feel homemade and inviting.

How to Serve Creamy Guinness Dublin Coddle 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

Simple yet fresh garnishes really enhance your Creamy Guinness Dublin Coddle. I love to finish with a generous handful of chopped parsley for a fresh, herbaceous note. For a bit more richness, a drizzle of good-quality Irish butter right on top adds a silky finish. If you like a touch of heat, some freshly cracked black pepper or a few red pepper flakes bring subtle warmth without overpowering the comforting flavors.

Side Dishes

This stew is hearty and filling on its own, but pairing it with some crisp, crusty Irish soda bread or a warm brown bread makes it feel extra cozy. A simple green salad with a light lemon vinaigrette cuts through the richness beautifully. For traditional flair, sautéed cabbage or steamed green beans also complement the flavors and add some bright, fresh texture to your plate.

Make Ahead and Storage

Storing Leftovers

After enjoying your Creamy Guinness Dublin Coddle, make sure to let it cool completely before transferring it to an airtight container. Stored this way, your leftovers will keep fresh in the refrigerator for up to 4 days. This makes it perfect for busy weeknights or meal prepping for the week.

Freezing

While freezing isn't ideal due to the potatoes losing their texture and becoming mushy, you can freeze the stew if needed. Just pack it tightly into airtight containers or heavy-duty freezer bags and freeze for up to 3 months. When you’re ready to enjoy, thaw it slowly in the fridge overnight for best results.

Reheating

To reheat, I recommend warming the coddle gently to preserve its lovely textures. Place it covered in an oven-safe dish in a preheated oven at 300°F for about 30 minutes, or warm it slowly on the stove over low heat. This keeps everything tender and prevents the sausages and vegetables from drying out.

Frequently Asked Questions:

Can I make Dublin Coddle without Guinness?

Absolutely! You can substitute the Guinness with additional low sodium chicken broth. The stew will be milder without the stout’s deep flavor but still delicious and comforting.

What kind of sausages work best for this recipe?

Traditional Irish pork sausages, known as bangers, are ideal for an authentic taste. However, any fresh pork sausage cut into pieces will work well if bangers aren’t available in your area.

Can I prepare this recipe ahead of time?

Yes! You can prepare the entire coddle in advance and store it in the refrigerator for up to 4 days. Just reheat gently before serving for the best texture and flavor.

Is freezing Dublin Coddle recommended?

Freezing is generally not recommended because potatoes tend to get mushy after thawing, but if needed, freeze the stew in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Making the Creamy Guinness Dublin Coddle Recipe is like bringing a little piece of Ireland into your home—warm, hearty, and full of comforting flavors. Whether you’re serving it for a family dinner or a cozy night in, this stew promises rich satisfaction in every bite. Remember, the keys are patience, quality ingredients, and a love for simple, soulful cooking. I hope this recipe becomes a treasured favorite for you as it has for me. Sláinte!