Step 1

Bundle up and tie the herbs with kitchen string to make a bouquet garni.

Step 2

Heat a large saucepan over high heat and add 2 tbs oil. Season beef and cook, in 2 batches, stirring occasionally, for 4-5 minutes, until golden brown all over. Set aside with a slotted spoon.

Step 3

Add speck to pan and cook, stirring occasionally, for 5 minutes until golden and crisp. Add vegetables and cook, stirring occasionally, for 3 minutes or until beginning to soften. Sprinkle with flour and cook, stirring occasionally, for 3 minutes to toast flour. Add bouquet garni, then add wine, scraping base of pan with a spoon. Add beef and bring to the boil over high heat. Reduce heat to low and simmer, covered and stirring occasionally, for 1 hour 30 minutes, or until meat is very tender.

Step 4

Meanwhile, place extra carrot in a small saucepan and cover with water. Bring to the boil over high heat, then reduce to medium-low and simmer for 30 minutes or until soft. Drain, and place in a small food processor. Whiz until smooth.

Step 5

Heat the remaining oil in a medium frypan over high heat. Cook the mushrooms, stirring occasionally, for 5 minutes or until golden. Set aside. Add the spring onion and cook for 3 minutes, or until lightly golden.

Step 6

Discard bouquet garni. Add baby carrots, spring onion, mushrooms and carrot puree and stir to combine. Cook for a further 10-12 minutes, until sauce has thickened. Season to taste.

Step 7

Serve with mashed potato.