This scrumptious recipe is an adaptation of Good Food's Oyster Blade, Red Wine and Orange. Oyster blade and chuck tender are cuts of beef that can be used interchangeably, and as speck was not available locally, we used Sliced Streaky Bacon from Gamze Smokehouse instead. We served our version with buttery mashed potato, but it would have been equally as amazing on a bed of silky pappardelle.  

Serves: 6–7 
Time: 1–2 hours

Ingredients:

• Approximately 1.6kg of Lakey Farm pasture-raised beef chuck tender steak (4 packs, each containing two steaks), trimmed and cubed
• 1.5L red wine
• Extra Virgin Olive Oil (we buy ours directly from Nuggetty Creek)
• 2 brown onions, peeled and quartered
• 2 carrots, peeled and each cut in 3
• 2 sticks of celery, each cut in 3
• 1 head of garlic, halved
• 2 bay leaves
• Zest of one orange
• 4 sprigs of thyme
• 100g flour, browned in the oven
• 2L of Lakey Farm beef stock
• salt and pepper, to taste
• 200g Gamze Smokehouse Sliced Streaky Bacon, cut into strips
• chopped parsley

Method:

1. Place the diced beef into a bowl and cover with 750mL of red wine. Cover and refrigerate overnight. The following day, drain the beef and discard the liquid. Place the beef on a paper towel and pat dry. 
2. In a large, heavy-bottomed saucepan, heat the olive oil and add the onions, carrot, garlic and celery. Fry the vegetables until they are golden. 
3. Simultaneously, heat up a frying pan on high, add olive oil and brown the beef cubes in batches. 
4. Once the vegetables are golden, add 750mL of red wine, the orange zest, thyme, and bay leaves and reduce by about four-fifths, over high heat. 
5. Turn down the heat and stir in the browned flour. Add the beef stock, bring to the boil, skim and then add the browned beef cubes. Gently simmer for approximately 3–4 hours, checking occasionally, skimming and adding extra stock if necessary. 
6. Once tender, remove the beef from the sauce. Pass the sauce through a strainer into another saucepan and reboil. Return the beef to the sauce and keep warm. 
7. Heat up a frying pan, add olive oil and fry the strips of bacon until golden. 
8. Serve the beef with mashed potato, fried strips of bacon and chopped parsley on top. Pair with our Lakey Farm Heathcote Carmenere or "Wild" Pinot Noir.