- Yield: 4 Servings
- 12 oz (350 g) piece smoked speck skin on
- 1 onion thinly sliced
- 1 carrot diced
- 1 celery stalk diced
- 1 lb 2 oz (500 g) chuck steak > cut into 3 cm (1¼ inch) chunks
- 15¼ fl oz/1¾ cups (440 ml) Guinness
- 9 fl oz/1 cup (250 ml) beef stock
- 1 bay leaf
- 3 tablespoons flat-leaf (Italian) parsley finely chopped
- 2 tablespoons plain (all-purpose) flour
- creamy mashed potatoes to serve
How to Make It
- Remove the skin from the speck, leaving some of the fat on. Cut the meat into large dice. Heat a heavy-based frying pan over high heat, add the speck and cook for 8–10 minutes, stirring to brown all over and render the fat.
- Add the onion and cook for 2–3 minutes, stirring to separate all the slices. Add the carrot and celery and stir-fry for a couple of minutes, so that all the ingredients are combined and coated in the tasty bacon fat.
- Add the beef and stir it around in the pan until it just starts to colour. Pour in 375 ml (13 fl oz/1½ cups) of the Guinness and let the beer simmer for 4–5 minutes, stirring to remove any bits stuck to the bottom of the pan.
- Add the stock, bay leaf and parsley. Reduce the heat to low, so the liquid is gently simmering. Cover and cook for 1½ hours, stirring after about 1 hour.
- Remove the lid and increase the heat to high, allowing the sauce to boil. Mix the remaining Guinness with the flour to make a smooth paste, then stir it into the stew and cook until the sauce thickens. Season to taste with sea salt and freshly ground black pepper. Serve with mashed potatoes.