PREP TIME: 20 MINS | COOK TIME: 3 HRS 20 MINS | TOTAL TIME: 3 HRS 40 MINS | SERVINGS: 10
This slow-cooked steak Diane casserole is a very scrumptious dish that you can easily make in advance. The perfect meal to serve to a crowd. Pair this up with mashed potatoes and your preferred vegetables such as broccoli, green beans, and kale for a satisfying weeknight meal any time!
INGREDIENTS
1.5 kg (3.3 pounds) braising beef or casserole beef (chopped into bite-size chunks)
2 tablespoons vegetable oil
½ teaspoon salt
4 tablespoons brandy or whisky
1 large onion (peeled and chopped)
2 tablespoons tomato puree/tomato paste
4 cloves garlic (peeled and minced)
1 tablespoon Worcestershire sauce
1 Litre (4 ¼ c.) beef stock (3 stock cubes plus water is okay, or for gluten-free, you can use homemade stock or bouillon)
300 grams (10 ½ ounces) chestnut mushrooms, thickly sliced (thickly sliced)
½ teaspoon freshly ground black pepper
120 ml (½ c.) double (heavy) cream
3 tablespoons plain/all-purpose flour (if required, use gluten-free plain flour)
small bunch fresh parsley roughly chopped
1 tablespoon cornflour cornstarch mixed with 3 tablespoons cold water (slurry, optional)
How to make Slow Cooked Steak Diane Casserole
Step 1: Prepare the oven. Preheat it to 160 degrees C or 320 degrees F.
Step 2: In a large casserole pan, heat the oil over high heat.
Step 3: In the meantime, place the chopped beef in a bowl. Sprinkle over the flour, salt, and pepper. Toss well until the beef is evenly coated. Once the oil is hot, add the beef to the pan and cook for about 6 to 8 minutes, stirring the beef until browned.
Step 4: Adjust the heat to medium once the meat is brown, then add the onion. Cook further, stirring until the onions soften. This takes another 3 to 4 minutes. Then, stir in the garlic and tomato puree. Continue to cook for a minute more before adding the brandy/whisky, Worcestershire sauce, beef stock, and mushrooms.
Step 5: Stir well, scraping the browned bits from the bottom of the pan. Bring everything to a boil. Stir again before putting the lid on. Transfer the pan into the preheated oven and bake for about 3 hours or until the beef is tender. In the last hour of baking, check the beef a couple of times to make sure the casserole does not cook dry. If it begins to look too dry, add a splash of boiling water or stock.
Step 6: Take the casserole pan out of the oven when done. This is optional but if the toy wants to slightly thicken the sauce, stir in the slurry.
Step 7: Next, stir in the cream and top the casserole with some freshly chopped parsley and black pepper.
Step 8: Serve the casserole right away with mashed potato and your favourite green veggies like broccoli, green beans, and kale. Enjoy!
NUTRITION FACTS:
Calories: 384kcal, Carbohydrates: 6g, Protein: 42g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 133mg, Sodium: 483mg, Potassium: 529mg, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 1.9mg, Calcium: 29mg, Iron: 4.1mg
Ingredients
- 1.5 kg (3.3 pounds) braising beef or casserole beef (chopped into bite-size chunks)
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- 4 tablespoons brandy or whisky
- 1 large onion (peeled and chopped)
- 2 tablespoons tomato puree/tomato paste
- 4 cloves garlic (peeled and minced)
- 1 tablespoon Worcestershire sauce
- 1 Litre (4 ¼ c.) beef stock (3 stock cubes plus water is okay, or for gluten-free, you can use homemade stock or bouillon)
- 300 grams (10 ½ ounces) chestnut mushrooms, thickly sliced (thickly sliced)
- ½ teaspoon freshly ground black pepper
- 120 ml (½ c.) double (heavy) cream
- 3 tablespoons plain/all-purpose flour (if required, use gluten-free plain flour)
- small bunch fresh parsley roughly chopped
- 1 tablespoon cornflour cornstarch mixed with 3 tablespoons cold water (slurry, optional)
Instructions
Step 1: Prepare the oven. Preheat it to 160 degrees C or 320 degrees F.
Step 2: In a large casserole pan, heat the oil over high heat.
Step 3: In the meantime, place the chopped beef in a bowl. Sprinkle over the flour, salt, and pepper. Toss well until the beef is evenly coated. Once the oil is hot, add the beef to the pan and cook for about 6 to 8 minutes, stirring the beef until browned.
Step 4: Adjust the heat to medium once the meat is brown, then add the onion. Cook further, stirring until the onions soften. This takes another 3 to 4 minutes. Then, stir in the garlic and tomato puree. Continue to cook for a minute more before adding the brandy/whisky, Worcestershire sauce, beef stock, and mushrooms.
Step 5: Stir well, scraping the browned bits from the bottom of the pan. Bring everything to a boil. Stir again before putting the lid on. Transfer the pan into the preheated oven and bake for about 3 hours or until the beef is tender. In the last hour of baking, check the beef a couple of times to make sure the casserole does not cook dry. If it begins to look too dry, add a splash of boiling water or stock.
Step 6: Take the casserole pan out of the oven when done. This is optional but if the toy wants to slightly thicken the sauce, stir in the slurry.
Step 7: Next, stir in the cream and top the casserole with some freshly chopped parsley and black pepper.
Step 8: Serve the casserole right away with mashed potato and your favourite green veggies like broccoli, green beans, and kale. Enjoy!
