• Preheat oven to 200ºC/180ºC fan-forced. • Thinly slice celery and onion. Finely chop garlic. Roughly chop carrot and tomato. • In medium bowl, combine diced beef, the plain flour and a pinch of salt and pepper. • In a large ovenproof pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery and onion until tender, 4-5 minutes. Transfer to a bowl. • Return pot to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook beef in batches, tossing once, until browned and just cooked through, 5-6 minutes. Transfer to a plate.

• Return celery and onion to the pot. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute. • Add tomato, carrot, beef-style stock powder, red wine jus, the brown sugar, water and beef. Season with salt and pepper. Stir to combine. • Cover pot with a lid or tightly with foil. Bake until beef is tender, 1 hour and 30 minutes. TIP: If you don't have an ovenproof pot, transfer mixture to a baking dish instead! Little cooks: Kids can help out with measuring the brown sugar and water.

• When the stew has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Cover to keep warm.

• Divide potato mash and slow-cooked Irish beef stew between bowls. • Tear over parsley to serve. Enjoy! Little cooks: Kids can help tear over the parsley