Double Slow-Cooked Peppercorn Beef Stew

• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef in batches, turning occasionally, until browned, 2-3 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns and doesn't stew.

• Return the saucepan to medium-high heat with drizzle of olive oil. Cook celery and leek until tender, 4-5 minutes. • Add garlic, rosemary and peppercorns and cook until fragrant, 1 minute. • Return beef to the pan then, then add carrot, turnip, beef-style stock powder, the brown sugar and the water, stirring until combined.

• Cover the saucepan with a lid or tightly with foil. Bake for 1 hour to 1 hour and 30 minutes, or until cooked to your liking.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!

• 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 and return to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!