I suppose it’s classed as retro these days, but I love steak diane.
My kids still think retro is a little bit cool, as is ‘old-school’ and ‘vintage’. I love how using a certain word can evoke a certain feeling that would be completely different if another word with the same meaning was used.
If I show my daughter a jacket or shoes from 20 years ago and call them vintage, she wants them. But if I told her they were from ‘back in the day’ they’re considered musty, old and unfashionable.
So this is my retro steak diane, re-made in casserole format.
Hand’s up here, it hasn’t got the poshness of a beautiful fillet steak, but it’s got all the taste, it can be made ahead, and you can serve a crowd without having to re-mortgage your house to pay for the ingredients.
This is what I made a couple of weeks ago for my regular visit to my grandad’s – where 12-15 of us get together every other week to turn his quiet little house into chattering, noisy, gossip-fest with a big meal followed by a diet-busting cake selection.
My grandad is 87 years old, and he takes it all in his stride when 4 kids are playing hide-and-seek around his recliner, and two babies are gurgling away with the odd baby-shriek thrown in there.
He loves us all visiting, but I think it makes the peace and quiet so much sweeter when we go home
Start it off on the hob, then you can continue to cook it on the hob, or in the oven, or you can use the slow-cooker or crockpot if you prefer.
I haven’t quite got into the swing of using my slow cooker again yet this Autumn. Having still not quite finished unpacking the kitchen boxes after our kitchen renovation was completed in March, I found my slow cooker pot the other day filled with cookie cutters and cake sprinkles.
Now I’ve found it, I’ll get some more slow-cooker recipes up here!
The Slow Cooked Steak Diane Casserole Recipe:
- 2 tbsp vegetable oil
- 1.5 kg 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 beef stock (3 stock cubes plus water is fine, or use homemade stock or bouillon for gluten free)
- 300 g chestnut mushrooms, thickly sliced (thickly sliced)
- 1 tbsp cornflour cornstarch mixed with 3 tbsp cold water, to make a slurry (optional)
- 120 ml double (heavy) cream
- small bunch fresh parsley roughly chopped
- 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
Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a very low heat, on the hob, with the lid on for 2-3 hours.
Nutritional information is per serving, not including the serving suggestions of mashed potatoes and green veg.
In order to make this Slow Cooked Steak Diane Casserole recipe you will need:
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Casserole pan
- Garlic Press
- Measuring Spoons
- A frying pan/skillet
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- Potato Ricer HINT: Using a potato ricer makes the smoothest mash potato you will every taste. I recommend getting one!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.