Sunday, October 17, 2021
HomeRecipe ReviewsMeat & PoultrySlow Cooked Steak Diane Casserole

Slow Cooked Steak Diane Casserole

My mom used to make me Chicken Diane when I was growing up—it was one of her specialties, and I loved it! It was chicken breasts in a sauce made with dijon mustard and brandy, but she did tell me it was normally made with beef. That’s why I was so excited when I found this Slow Cooked Steak Diane Casserole recipe. Then I read through the ingredients and didn’t see the mustard. I was confused, and I had to consult the Google. It turns out there are a few takes on Steak Diane, and not all of them use mustard in the sauce. This version has a tomato-based sauce. I’m intrigued. And I have to try this!

Slow Cooked Steak Diane Casserole – a great make-ahead meal, perfect for feeding a crowd! Cook in the oven, slow cooker or on the hob.

Recipe Author: Nicky Corbishley at Kitchen Sanctuary
Get the recipe

The Ingredients

I had some shopping to do for my steak Diane casserole, but nothing was difficult to find. My regular grocery store had everything I needed, so no special trips or online orders (yay!).

I did have to convert the metric measurements to imperial before my shopping trip. There weren’t many, so it was quick. Here’s what I came up with:

1 liter beef stock = 4 1/4 cups (34 ounces)

300g chestnut mushrooms = 10 ounces

120ml heavy cream = 1/2 cup (4 ounces or 1/4 pint)

I had to adjust those measurements to fit the packaging. The beef stock was sold in a 32-ounce container and the mushrooms in an 8-ounce container. I went with those rather than buying extra packages and having leftovers that might not get used.

I also had to look up what chestnut mushrooms were. As I thought, they are just small brown mushrooms. My store labels them as baby Bella mushrooms.

Slow Cooked Steak Diane Casserole Ingredients
Braising beef, beef stock, Worcestershire sauce. onion, parsley, chestnut mushrooms, heavy cream, whiskey, garlic, flour, and tomato paste

The Process

This recipe has a couple of options for cooking, either in the oven or in a slow cooker. I chose my trusty slow cooker, of course.

The recipe is written pretty well, and I didn’t have any moments of confusion as I worked. That was at least in part due to reading it a couple of times before I started and planning ahead.

As I mentioned earlier, I had to convert the metric measurements. I also made sure I knew at what point in the instructions I had to stop and move to the separate slow cooker instructions. Then I got started cooking.

A 5-quart Dutch oven was perfect for the first part of the cooking process. I had everything ready to go into the slow cooker in 20 minutes, and this is where I’m glad I planned ahead.

The recipe had me add all the ingredients including the liquid to the pot on the stove. Just pouring a large pot of boiling liquid into my slow cooker wouldn’t have gone well. Instead, I used a slotted spoon to transfer the beef and mushrooms, then I poured the liquid over them. No spills or splashes ? Then it was just a matter of waiting 5 hours until my steak Diane casserole was done.

So how was it?

Clear & Accurate Directions
Accurate Time(s)
This Slow Cooked Steak Diane Casserole is classic cold-weather comfort food! It was easy to prepare, but it didn't wow me. The day I prepared it, I ate it plated with just a little sauce spooned over it, and I did the same the net day (I had a lot of leftovers). I ran out of sides by day 3, so I served it up in bowls with a lot more sauce over it, and that's when I realized how good it really was. I don't know if it was the extra time for the flavors to develop or the extra sauce, but it was so much better served it like a stew! I could really taste the tomato and garlic, and it made a big difference. My husband agreed, and I think I'll be making this recipe again, just using the make-ahead instructions included with the recipe.
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I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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