Cut meat into bite-size chunks. Toss in seasoned flour.
Heat non-stick pan with a little oil. Brown the meat.
While the meat is browning, prepare the vegetables - chop carrots, onions, celery and mushrooms.
When meat is browned all over, place meat and vegetables into casserole dish.
Mix beef stock cubes with boiling water until dissolved.
Pour stock over meat and vegetables.
Break bay leaf and place in casserole dish.
Pour glass of sherry over the mixture.
Place casserole dish into oven until it starts to boil (keep an eye as you don't want it to boil for long), then reduce heat to 150 degrees Celsius and simmer for 2 hours.
For the mash potatoes (when the stew is almost cooked):
Peel the potatoes, chop into chunks and place in boiling water in a saucepan.
Bring to the boil, ensuring they don't stick to the bottom of the saucepan.
When soft, drain the water from the potatoes and mash.
Heat a little milk and add to potatoes. Mix in a knob of butter until potatoes are nice and fluffy in texture.
Season with salt and pepper.
Place the Irish Stew in the centre of each plate. Using a large icing bag and nozzle, put a dollop of mash potato on either side of the stew. The potato will soak up all the lovely juices from the stew. Garnish with parsley.
Mary's top tip is to indulge yourself with a glass of red wine