Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 lb bacon, chopped
- 2 large onions, sliced
- 4 cloves garlic, minced
- 4 large potatoes, peeled and sliced
- 2 carrots, peeled and sliced
- 2 cups beef broth
- 1 cup Guinness beer
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the beef to the pot and cook until browned on all sides, about 5 minutes. Remove the beef with a slotted spoon and set aside.
4. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
5. Add the potatoes and carrots to the pot and stir to combine.
6. Add the beef broth, Guinness beer, tomato paste, bay leaves, salt, and pepper to the pot and stir to combine.
7. Add the beef and bacon back to the pot and stir to combine.
8. Cover the pot with a lid and transfer to the oven. Cook for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
9. Remove the pot from the oven and discard the bay leaves.
10. Serve hot, garnished with fresh parsley or chives.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 300°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 520
Fat per serving: 28g
Carbohydrates per serving: 29g
Protein per serving: 36g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Bacon can be substituted with pancetta or ham.
- Guinness beer can be substituted with any dark beer.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use lamb instead of beef for a traditional Irish twist.
- Add a splash of Worcestershire sauce for a tangy kick.
Tips and tricks:
- For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add it to the pot during the last 30 minutes of cooking.
- If you prefer a smoky flavor, use smoked bacon or add a pinch of smoked paprika to the pot.
- This dish can be made ahead of time and reheated before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the coddle in a pot over medium heat and cook until heated through.
Presentation ideas:
Serve the coddle in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with a side of crusty bread or mashed potatoes.
Suggested side dishes:
- Irish soda bread
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the coddle is too watery, remove the lid during the last 30 minutes of cooking to allow the liquid to evaporate.
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef and Guinness coddle is a traditional Irish dish that originated in Dublin. It was traditionally made with leftover meat and vegetables, and cooked slowly in a pot with Guinness beer.
Flavor profiles:
This dish is savory, hearty, and slightly sweet from the Guinness beer.
Serving suggestions:
Serve hot with a side of crusty bread or mashed potatoes.
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Region: Irish