Slow Cooked Steak Diane Casserole

Name: Slow Cooked Steak Diane Casserole
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 2 pounds beef chuck roast (cut into large chunks); 1 tablespoon olive oil (for searing); 1 large onion (sliced); 2 cloves garlic (minced); 1 cup beef broth; 0.5 cup heavy cream; 2 tablespoons Worcestershire sauce

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By: Maria
Posted: 01/05/2025

Slow Cooked Steak Diane Casserole is a hearty, flavorful dish perfect for a cozy dinner. Tender chunks of beef are slow-cooked in a rich, creamy Diane sauce made with mushrooms, mustard, Worcestershire sauce, and a splash of cream. This comforting casserole brings together classic steakhouse flavors in an easy, set-it-and-forget-it meal that the whole family will love.

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Ingredients

For the Casserole

2 lbs (900 g) beef chuck or sirloin, cut into 1-inch cubes
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
8 oz (225 g) mushrooms, sliced
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 cup (240 ml) beef broth
1/2 cup (120 ml) heavy cream
2 tbsp parsley, chopped (for garnish)
Salt and pepper to taste

For Thickening (Optional)

2 tbsp cornstarch mixed with 2 tbsp water

Directions

Step 1: Brown the Beef

In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and sear on all sides until browned. Work in batches if necessary to avoid overcrowding the pan. Transfer the browned beef to the slow cooker.

Step 2: Sauté the Vegetables

In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.

Step 3: Make the Sauce

Stir in the Dijon mustard and Worcestershire sauce, ensuring the vegetables are well coated. Pour in the beef broth and bring to a simmer. Season with salt and pepper.

Step 4: Slow Cook

Transfer the sauce and vegetables to the slow cooker with the beef. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

Step 5: Finish with Cream

30 minutes before serving, stir in the heavy cream. If the sauce is too thin, add the cornstarch slurry and cook on high for another 20-30 minutes until the sauce thickens.

Step 6: Serve

Garnish the casserole with freshly chopped parsley and serve hot over mashed potatoes, rice, or buttered egg noodles.

Notes

For a bolder flavor, add a splash of brandy or white wine to the sauce before slow cooking.
You can use pre-sliced mushrooms to save time.
This dish freezes well—store in an airtight container and freeze for up to 3 months.

Conclusion

Slow Cooked Steak Diane Casserole is the ultimate comfort food with melt-in-your-mouth beef and a creamy, flavorful sauce. Perfect for weeknight dinners or entertaining guests, this dish pairs beautifully with warm crusty bread and a side of roasted vegetables. Try it for your next family meal!

Frequently Asked Questions

Can I make this Slow Cooked Steak Diane Casserole ahead of time?

Yes, you can absolutely make this casserole ahead of time. You can prepare the entire dish, including browning the beef and cooking the sauce, up to 2 days in advance. Store the cooked casserole in the refrigerator, and then reheat it in the slow cooker on low for 1-2 hours, or in the oven at 325°F (160°C) until heated through. You can also freeze the casserole for up to 3 months; thaw it in the refrigerator overnight before reheating. Before serving, stir in the heavy cream and garnish with fresh parsley.

Are there any ingredient substitutions I can make in this recipe?

Certainly! You can substitute the beef chuck or sirloin with other cuts like stew meat or round steak, adjusting the cooking time accordingly. For a vegetarian option, use portobello mushrooms instead of beef and vegetable broth instead of beef broth. If you don’t have Dijon mustard, you can use yellow mustard, but reduce the amount slightly to 1 tablespoon. Heavy cream can be replaced with half-and-half or sour cream, but the sauce will be slightly thinner. For a gluten-free version, ensure your Worcestershire sauce is gluten-free.

How do I know when the Slow Cooked Steak Diane Casserole is perfectly cooked?

The beef is perfectly cooked when it is fork-tender, meaning it easily pulls apart with a fork. Visually, the beef should have lost its pink color and be a rich, deep brown. The sauce will have thickened, coating the back of a spoon. The aroma should be rich and savory, with the distinct scent of mushrooms, mustard, and beef. If using a meat thermometer, the internal temperature of the beef should reach 190-200°F (88-93°C) for optimal tenderness.

Can I double or scale up this Slow Cooked Steak Diane Casserole recipe?

Yes, you can easily double this recipe. Use a larger slow cooker, ensuring there’s enough space for all the ingredients. Double all the ingredients, including the beef, vegetables, and liquids. The cooking time on low may need to be extended by 1-2 hours, or on high by 30-60 minutes, depending on your slow cooker. Monitor the beef for tenderness and adjust the cooking time as needed. You may need to brown the beef in batches to avoid overcrowding the skillet.

What are the nutritional highlights of this Slow Cooked Steak Diane Casserole?

This casserole provides a good source of protein from the beef, essential for muscle building and repair. Mushrooms contribute vitamins like B vitamins and selenium, which support immune function. The Dijon mustard offers a small amount of antioxidants. The dish also provides iron from the beef, vital for carrying oxygen in the blood. However, it is important to note that the dish is rich and contains a significant amount of fat from the beef and cream.

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Slow Cooked Steak Diane Casserole

This slow-cooked steak Diane casserole is a rich and savory dish perfect for family dinners.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2 pounds beef chuck roast cut into large chunks
1 tablespoon olive oil for searing
1 large onion sliced
2 cloves garlic minced
1 cup beef broth
0.5 cup heavy cream
2 tablespoons Worcestershire sauce

Instructions

Preparation Steps

In a large skillet over medium heat, add olive oil and sear beef chunks until brown on all sides.
Transfer the beef to a slow cooker and add sliced onion and minced garlic.
Stir in beef broth, heavy cream, and Worcestershire sauce.
Cook on low for 4 hours or until beef is tender.