2.Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss beef to coat evenly in flour, shaking off excess.
3.Heat half the oil in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish (see tips) over high heat. Cook beef, in batches, stirring, for 8 minutes or until browned all over; use a little more oil if needed. Transfer each batch of beef to a large heatproof bowl.
4.Heat remaining oil in same dish; cook chopped speck, stirring, for 5 minutes. Add mushrooms; cook, stirring, for a further 5 minutes. Transfer speck and mushrooms to same bowl as beef.
5.Add onion, carrot and celery to dish; cook, stirring, for 5 minutes or until softened. Add wine; cook for 2 minutes or until reduced slightly. Add thyme, bay leaves, stock and barley; bring to the boil. Cover with a tight-fitting lid. Transfer to oven; cook, stirring occasionally, for 3 hours or until beef is very tender. Stir in kale leaves until wilted.
Use blade steak instead of gravy beef and bacon instead of speck, if you prefer. We used a 28cm round cast iron casserole dish.
Serve with chargrilled sourdough or your favourite mash or side dish.
Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.