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, turning occasionally, until browned, 2-3 minutes. Transfer to 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 onion until tender, 4-5 minutes. • Add garlic and rosemary and cook until fragrant, 1 minute. • Return beef to the pan, then add carrot, parsnip, beef-style stock powder, the brown sugar and the water, stirring until combined.

• Cover the saucepan with a lid or tightly with foil. Bake in the oven until beef is tender, 2 hours.

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 the milk to potato and 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!