Step 1

Cook the speck in a large saucepan over medium heat, stirring occasionally, for 15-20 minutes or until the fat has rendered and the speck is starting to brown. Use tongs to transfer speck to a bowl. Add the beef to the pan and cook for 2 minutes each side or until browned. Add to the bowl.

Step 2

Heat the oil in the same pan over medium-high heat. Add the shallot, celery and anchovy and cook, tossing, for 2-3 minutes or until starting to soften. Add the vinegar and cook, scraping to dislodge any cooked-on bits from the base, for 2 minutes or until vinegar has reduced by half. Add tomato paste and nutmeg and cook, tossing, for 3 minutes. Return speck and beef to the dish. Add the stock, wine, cloves and bay leaves. Bring to a simmer. Transfer to a slow cooker and cook on HIGH for 4 hours (or low for 8 hours) or until beef is tender.

Step 3

Cook the carrots in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and set aside. Combine the butter and flour in a bowl.

Step 4

Use tongs to transfer the meat to a serving dish. Use a slotted spoon to add speck and shallot to the dish. Cover with foil. Gradually whisk butter mixture into stock mixture until well combined. Cover and cook on HIGH for 20 minutes, whisking halfway, or until mixture comes to a simmers and thickens slightly. Stir in carrots.

Step 5

Pour the stock mixture over the meat and shallot. Sprinkle with the parsley and lemon rind, and serve with creamy mashed potato.Watch our step-by-step video below to see how to make Matt Preston’s slow cooker beef a la mode.