• Preheat oven to 200ºC/180ºC fan-forced. • Thinly slice celery and onion (see ingredients). Finely chop garlic. Roughly chop carrot. Halve cherry tomatoes. • In a medium bowl, combine diced beef, the plain flour and a pinch of salt and pepper. • In a large ovenproof 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 saucepan to high heat with a drizzle of olive oil. When oil is hot, cook diced beef until browned, 2-3 minutes. • Remove pan from heat, then add celery, onion, garlic, herb & mushroom seasoning, cherry tomatoes, carrot, beef-style stock powder, red wine jus, the brown sugar and water. Stir to combine. • Season with pepper, then cover with a lid (or foil). Bake in oven until stew has thickened and beef is tender, 50-60 minutes. TIP: If you don't have an ovenproof saucepan, transfer stew to a medium baking dish. TIP: Covering the saucepan tightly will prevent the stew from drying out. 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, over high heat, 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 (see ingredients) to serve. Enjoy! Little cooks: Kids can help tear over the parsley.