Slow Cooked Steak Diane Casserole

Today we're making my slow cooked steak Diane Casserole a great make a head meal .

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 is always popular .

I've got the oven preheating to 160 C or 320 F , and we're gonna start by heating two tablespoons of vegetable oil in a large casserole pan .

I've got 1.5 kg or three and a third pounds of braising or casserole beef that's been chopped into chunks .

I'm gonna 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 6 to 8 minutes , turning regularly until brown all over .

Once the meat is brown , turn the heat down to medium and add a diced onion .

Continue to cook for another 3 to 4 minutes .

Stir in regularly until the onion starts to soften .

Stir in four 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 grammes , or 10.5 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 off any bits that might have stuck to the bottom of the pan because that's where all the flavour is , and then we want to bring it to the boil , then place the 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 5 to 6 hours or low for 7 to 8 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 .

Once the meat is tender , remove the pan from the oven .

Stir in 100 and 20 mil or half a cup of double or heavy cream , then topped with freshly chopped parsley and a sprinkling of black pepper .

And there we go .

That's 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 .