We don’t know Diane personally; she’s a friend of a friend, but she’s grown famous in our group because her steak is just that good! When we first heard of Diane’s Steak Bake, we didn’t believe how delicious it really was. Like how good could it really be? But y’all! It’s amazing. The chuck steak gets cooked to tender perfection and the tangy, savory sauce is just out of this world. It takes a little bit of time to make, but man, it’s worth the wait! We only hope that someday we’ll get to meet the famous-to-us Diane, but until then, we’ll all just have to enjoy Diane’s Steak Bake! Thanks, Diane!
Ingredients
- 2 tablespoons vegetable oil
- 1 (3.3-pound) chuck steak, cut into bite-size pieces
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato purée or tomato paste
- 4 tablespoons brandy or whisky
- 1 tablespoon Worcestershire sauce
- 4 1/2 cups beef stock, plus more, to taste
- 10 1/2 ounces chestnut mushrooms, thickly sliced
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 1/2 cup heavy cream
- 1 small bunch fresh parsley, roughly chopped, for garnish
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –In a large Dutch oven over high heat, add the oil.
Step 3 –In a bowl, add the chuck steak pieces, the flour, the salt, and the pepper and toss to combine.
Step 4 –Add the chuck steak pieces to the oil and cook, turning them frequently, until they’re browned all over, about 6-8 minutes.
Step 5 –Reduce the heat to medium, add the onions to the chuck steak pieces, and cook, stirring frequently, until the onion starts to soften, about 3-4 minutes.
Step 6 –Stir the garlic and the tomato purée into the steak mixture and cook for 1 minute.
Step 7 –Add the brandy, the Worcestershire sauce, 4 1/2 cups of the beef stock, and the mushrooms to the steak mixture.
Step 8 –Stir the steak mixture, making sure to scrape up the bits from the bottom of the pan, and bring to a boil.
Step 9 –Cover the Dutch oven with the lid.
Step 10 –Bake the steak mixture until the meat is tender and reaches an internal temperature of at least 145 degrees F, about 3 hours. During the last hour of cooking, periodically check to ensure the bake isn’t drying out. Add the extra beef stock if needed.
Step 11 –In a small bowl, stir the cornstarch and the cold water together.
Step 12 –Stir the slurry into the meat mixture.
Step 13 –Add the heavy cream to the steak mixture and stir to combine.
Step 14 –Serve the steak garnished with the parsley.
