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Simply Delicious

Steak Diane Casserole

BeefOvenCasserole

Time: 3 hours 40 minutes

Yield: 10 servings

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About

We are big fans of casseroles around here, especially when we take our favorite standalone dishes and turn them into a simpler, (usually) more flavorful version, thanks to baking it in the oven! Take Steak Diane Casserole for example. It incorporates the savory flavors you love from the original and turns it into a juicier, even more tender version! Sure, it takes a little bit of time to bake, but that's another reason why we love this bubbly bake so much — you throw it together and let the oven do the hard work for you. Steak Diane Casserole is really a delicious upgrade!

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Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds braising beef, chopped into bite-sized chunks
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, plus more, to taste, for garnish
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 tablespoons brandy
  • 1 tablespoon Worcestershire sauce
  • 4 1/4 cups beef stock, plus more, to taste
  • 10 1/2 ounces chestnut mushrooms
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1/2 cup heavy cream
  • 1 small bunch fresh parsley, roughly chopped, for garnish

Directions

Step 1 -Preheat the oven to 320 degrees F.

Step 2 -In a large Dutch oven over high heat, add the vegetable oil.

Step 3 -In a large bowl, add the beef pieces, the flour, the salt, and 1/2 teaspoon of the black pepper and gently toss to coat.

Step 4 -Add the coated beef pieces to the heated oil and cook, flipping occasionally, until they are browned all over, about 6-8 minutes.

Step 5 -Reduce the heat to medium. Add the onions to the beef and cook, stirring frequently, until the onions start to soften, about 3-4 minutes.

Step 6 -Add the garlic and the tomato paste to the beef mixture and cook, about 1 minute.

Step 7 -Add the brandy, the Worcestershire sauce, 4 1/4 cups of the beef stock, and the mushrooms to the beef mixture, then use a wooden spoon to combine and loosen any of the browned bits from the bottom of the Dutch oven.

Step 8 -Bring the beef mixture to a boil.

Step 9 -Place the lid on the Dutch oven and transfer it to the oven. Bake the beef casserole until the meat is tender, about 3 hours. Note: Occasionally check on the casserole during the last hour of cooking to ensure it isn't too dry. If it is, add the extra beef stock.

Step 10 -In a small bowl, add the cornstarch and the water and whisk to combine.

Step 11 -Transfer the beef casserole to a wire rack. Add the slurry and the heavy cream and stir to combine.

Step 12 -Serve the beef casserole garnished with the parsley and the extra black pepper.

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