Recipe of the Week: Pam’s Coddled Irish Stew

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Reader Pam kindly sent us her recipe for a traditional coddled (simmered) Irish meat and potato stew.

Ingredients
  • 1/2 cup (4-ounces) of salty back bacon. (Measure or weigh this after the rind is removed)
  • 6 traditional pork sausages (each about 5″ long and 1″ in diameter)
  • 2 tablespoons vegetable oil
  • 2 medium-size onions (peeled and thinly sliced)
  • 2 large (or 4 small) carrots (peeled and thinly sliced)
  • 8 ounces raw white potatoes (finely sliced)
  • Salt (to taste)
  • Ground pepper (to taste)
  • 2 cups beef stock or chicken stock
Directions
  1. Pre-heat your oven to 425 F.
  2. In a large fry pan or skillet, heat the vegetable oil. Add the onions and cook over medium flame for about 4 minutes, stirring them frequently.
  3. Meanwhile, cut the bacon into 1/2-inch cubes.
  4. Add the bacon to the onions and stir well.
  5. Cut the sausages in quarters and add these to the onion and bacon, and stir.
  6. Raise the heat. While constantly stirring, cook until the sausages start to brown. But be careful not to burn the onions.
  7. Remove the skillet from heat.
  8. In a thick casserole dish, put down a layer of the onion, bacon, and sausage mixture followed by a layer of sliced carrots, and then a layer of potato.
  9. Season with salt and pepper, to taste.
  10. Repeat layering all of the solid ingredients, ending with a layer of potato on top.
  11. Gently pour the stock over the layers.
  12. Cover with a lid.
  13. Do not stir this stew. It is layered for a reason!
  14. Place in the center rack of your oven and cook for 45 minutes at 425 F. After the first 15 minutes, check to make sure the stew isn’t drying out. (If necessary, top it with a little water.)
  15. Reduce the heat to 350 F and cook for another 30 minutes–until it is bubbling and the potatoes are cooked through.

SERVING

Let this stand and cool for 10 to 15 minutes before serving.  When serving it is best to plunge a large serving spoon to full depth of the casserole dish, to have each helping get some of each layer.

STORAGE

This stores refrigerated quite well for re-heating.

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!