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Over to Hazel with her recipe…
It’s an old wives’ tale in Ireland that pregnant women should drink Guinness because it’s a good source of iron. I had a look into this and, sadly, it doesn’t seem like there is enough iron in a pint of Guinness to make much of a contribution to dietary requirements. Added to that, it’s not a good idea to drink alcohol during pregnancy. Dubious health benefits aside, Guinness does taste great in stews, leaving the meat lovely and tender.
- 3 tbsp olive oil
- 500g beef shoulder or stewing beef, cut into chunks
- 2 onions, chopped
- 3 carrots, peeled and roughly chopped
- 300g potatoes, peeled and chopped into
- 3cm chunks
- 2 celery stalks, chopped
- 3 garlic cloves, crushed
- 2 tbsp cornflour
- 300ml beef stock
- 500ml Guinness
- 2 bay leaves
- Salt and black pepper
- Put 2 tablespoons of the oil into a large flameproof casserole dish over a high heat. Once hot, add the beef and fry for 3–5 minutes, until browned. Season and set aside on a plate.
- Add the remaining tablespoon of oil to the empty dish, then add the onions, carrots, potatoes and celery and fry for 5 minutes. Add the garlic and fry for 2 more minutes, until aromatic.
- Put the cornflour into a mug or bowl, add a little of the stock and stir until dissolved. Pour into the casserole dish with the remaining stock, the Guinness, bay leaves, reserved beef and salt to taste (take care with the seasoning if your stock already contains salt).
- Bring to the boil, then simmer, uncovered, for 45–50 minutes, until the meat is tender and the liquid has reduced and thickened.
- Serve with crusty bread.
You can see Hazel in conversation as part of a panel at the Health Bloggers Community Summit on 19th May 2018. Find out more here and get your tickets below.