Slow Cooked Steak Diane Casserole

Slow Cooked Steak Diane Casserole – a great make-ahead meal, just the thing if you’re feeding a crowd! I’ll show you how you can cook in the oven, on the hob or in the slow cooker.

PREP TIME 20 mins

COOK TIME 3 hrs 20 mins

TOTAL TIME 3 hrs 40 mins

SERVINGS 10 servings

INGREDIENTS 

• 2 tbsp vegetable oil
• 1.5 kg (3.3lb) braising beef or casserole beef – (chopped into bitesizechunks)
• 3 tbsp plain/all-purpose flour – (you can use gluten free plain flour if required)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 large onion – (peeled and chopped)
• 4 cloves garlic – (peeled and minced)
• 2 tbsp tomato puree/tomato paste
• 4 tbsp brandy or whisky
• 1 tbsp Worcestershire sauce
• 1 Litre (4 ¼ cups) beef stock – (3 stock cubes plus water is fine, or use homemade stock or bouillon for gluten free)
• 300 g (10 ½ oz) chestnut mushrooms, thickly sliced – (thickly sliced)

• 1 tbsp cornflour cornstarch mixed with 3 tbsp cold water, to make a slurry – (optional)
• 120 ml (½ cup) double (heavy) cream
• small bunch fresh parsley roughly chopped

INSTRUCTIONS 

• Preheat the oven to 160C/320F.
• Heat the oil in a large casserole pan over a high heat.
• Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn’t impact the look or taste for this recipe to cook it all in one go)
• Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
• Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock and mushrooms.
• Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn’t cook dry. Add good splash of boiling water or stock if it starts to look too dry.
• Once the meat is tender, remove from the oven. If you’d like to thicken the sauce a little, stir in the cornflour slurry.
• Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
• Serve with mashed potato and green veg such as broccoli, green beans and kale

Credit to: kitchensanctuary