1 kg gravy beef, diced
2 tbsp plain flour
Sea-salt flakes and freshly ground black pepper, to season
4 tbsp olive oil
200 g speck rind removed diced
10 eschalots, peeled
1 bunch Dutch carrots, peeled, trimmed, halved lengthways
1 stick celery, diced
3 cloves garlic, crushed
100 g button mushrooms, trimmed, halved
6 sprigs thyme plus extra to serve
1½ cups red wine
1 cup port
1 cup beef stock
1.5 kg potatoes mashed to serve
- Preheat oven to 160°C. Put beef and flour in a large bowl and season with salt and pepper. Toss to coat, shaking off excess flour.
- Heat 1 tbsp of the oil in a large heavy-based ovenproof saucepan over a medium heat. Add ½ of the beef and cook, turning occasionally, for 4 minutes or until browned all over. Transfer to a plate. Repeat with another 1 tbsp of the oil and remaining beef.
- Heat remaining oil in same pan and add speck, eschalots, carrot, celery, garlic, mushroom and thyme. Cook, stirring occasionally, for 8 minutes or until lightly browned. Add wine, port and stock and bring to the boil. Return beef to pan and bring to the boil. Cover and cook in oven for 2½ hours. Garnish with extra thyme and serve with mash.