Recipe Background
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!
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!
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
- Preheat the oven to 320 degrees F.
- In a large Dutch oven over high heat, add the vegetable oil.
- 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.
- Add the coated beef pieces to the heated oil and cook, flipping occasionally, until they are browned all over, about 6-8 minutes.
- 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.
- Add the garlic and the tomato paste to the beef mixture and cook, about 1 minute.
- 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.
- Bring the beef mixture to a boil.
- 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.
- In a small bowl, add the cornstarch and the water and whisk to combine.
- Transfer the beef casserole to a wire rack. Add the slurry and the heavy cream and stir to combine.
- Serve the beef casserole garnished with the parsley and the extra black pepper.
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