Slow Cooked Steak Diane Casserole

Today we're making my slow-cooked Steak Diane casserole a great make-ahead meal. [Music plays] Welcome back to our kitchen where we show you how to make delicious family friendly recipes. This Steak Diane casserole is a slow-cooked version of a classic Steak Diane, I've made it from anywhere from 4 to 14 people and it's always popular. I've got the oven preheating to 160 C or 320 F and we're going to start by heating two tablespoons of vegetable oil in a large casserole pan. I've got one and a half kilos or three and 1/3 pounds of braising or casserole beef has been chopped into chunks, I'm going to coat the beef with three tablespoons of plain all purpose flour and half a teaspoon each of salt and pepper. Add the beef to the casserole pan over a medium to high heat and cook for six to eight minutes of turning regularly until browned all over. Once the meat is brown turn the heat down to medium and add the diced onion continue to cook for another three to four minutes stirring regularly until the onion starts to soften. Stir in 4 minced cloves of garlic and two tablespoons of tomato puree or tomato paste and cook for a further minute. Next in goes four tablespoons of brandy or whiskey, a tablespoon of Worcester sauce, a litre or four and a quarter cups of beef stock and 300 grams or ten and a half ounces of thickly sliced chestnut mushrooms or you can use button chestnut mushrooms and just slice them in half. Stir it together making sure that you scrape up any bits that might have stuck to the bottom of the pan because that's where all the flavor is. And then we want to bring it to the boil then place a lid on the pan and move to the oven to cook for three hours. Three hours should be enough to ensure the beef is lovely and tender. If you prefer to cook it in a slow cooker you can transfer to the slow cooker at this point and cook on high for five to six hours or low for seven to eight hours. If you're cooking it in the oven then be sure to check on it a few times during the last hour of cooking just to make sure it's not running dry, if it is looking like it's looking a little bit dry just add a good splash of stock or boiling water. After three hours when the meat is tender remove the pan from the oven, stir in 120 ml or half a cup of double or heavy cream then top with freshly chopped parsley and a sprinkling of black pepper. And there we go, thats my Steak Diane casserole, meltingly tender beef in a creamy Diane sauce, serve it up with green veg and mashed potato and it makes a fantastic feast to feed a crowd. [Music plays]

Channel: Kitchen Sanctuary

Views: 14,635

Rating: 4.9790211 out of 5

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Id: nm-KuhaJU7g

Length: 3min 32sec (212 seconds)

Published: Mon Mar 30 2020