When I was in college at Indiana University, an Irish restaurant in downtown Bloomington served this rich, meaty potato stew they called coddle. Ever since (and it’s been 10+ years) I’ve searched for a good coddle stew recipe so I could recreate it at home. Most of the authentic coddle recipes out there are more of a roasted dish and less of a stew. But the ingredients are the same: potatoes, bacon, sausage, and a few veggies. Talk about the epitome of winter comfort food!
Although I like making this with a snow cover on the ground and a fire crackling in my fireplace, St. Patrick’s Day is still 3 days before winter technically ends. Coddle stew may be the perfect way to say goodbye to winter and enjoy some Irish flavor on St. Paddy’s holiday. (Along with a brew or some whiskey, of course. I added a touch to the stew just for flavor—no worries because the alcohol cooks off!)
If you do like to enjoy plenty of beverages on St. Patrick’s Day, you won’t go wrong warming up your stomach with a bowl of this stew, either. Between the bacon, sausage and potatoes, you’ve got a hearty, filling meal that will stick with you for a while. Doing St. Patrick’s Day on an empty stomach is most definitely a faux pas.
Coddle stew is another one of those one pot recipes that translates well to the stovetop in case you don’t have a Ninja Cooking System. But if you try the Ninja, you’ll understand why I’m all about mine. Cooking in it brings me joy. 🙌
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Set the dial on the Ninja Cooking System to STOVE TOP HIGH. Preheat for 3 minutes.
Add the bacon to the cooker. Cook for 5 minutes until the bacon begins to brown up, stirring occasionally to break up the pieces. Add the sausage chunks and cook another 2 minutes. Add the diced onion, stirring into the rendered fat of the bacon and sausage. Cook for 5 minutes. Add the whiskey, if desired, and cook for a minute to burn off the alcohol.
Pour in the ham stock. Add the potatoes, carrots, bay leaf, thyme, and mace. Season with salt and pepper. Stir the pot and turn the dial to OVEN at 250℉. Cook for 40 minutes.
Open the pot and remove the bay leaf. Stir in the parsley, smashing some of the potatoes against the side of the pot to thicken the stew. Serve and enjoy!
I tackle life with enthusiasm and positivity, and I'm on a mission to spread the feel good factor to others. Food is often my tool of choice for making that happen. I realized that it worked for me when my cooking helped me land my husband, Rob. I'm a spontaneous entertainer and always ready for a party.