Dutch Oven Steak Diane

This classic, comforting dish is perfect for cold and blustery winter months - and especially good during the holidays when feeding a crowd!

This post is sponsored by the Iowa Beef Council.

How about a short history lesson?

When I first proposed this Steak Diane dish to the Iowa Beef Council, we both knew we wanted to make a few changes to highlight a different cut of meat and we also wanted to showcase it as a fun {and surprisingly easy!} winter and holiday meal.

I think we accomplished both.

Steak Diane is traditionally a dish of pan-fried beefsteak with a sauce made from the pan's juices, that was often prepared table side in restaurants and made popular in London and New York back in the 1950's.

It was supposedly named after the Roman goddess Diana or Diane.

Not your Aunt Diane.

This dish, oh this dish.

If you want classic and comforting and something to take the winter chill out of your bones, then you've found your meal.

In a year where we are looking for delicious and easy meals, we wanted to use the stew meat in this dish instead of a nice cut of steak. Stew meat is very affordable and so many of us have a package of it wrapped up in our freezer. If you purchase your beef in bulk {like so many of us in the Midwest do} you'll always get a few packages of stew meat.

This time use it for Steak Diane and not stew!

Stew meat is meant to be cooked low and slow, just like we do in the recipe - in a dutch oven. It allows the meat to tenderize and become fork tender.

This dutch oven version of Steak Diane is incredibly simple to make. It uses minimal ingredients and after just 15 minutes of prep and cook time you slide it into the oven for 3 hours and let it do it's magic. More time for you to prep other holiday dishes. More time to spend with your kids. More time to do whatever you want.

Your house will smell amazing.

Tender pieces of stew meat, mushrooms, lots of salt, pepper, garlic and onion are sauteed with tomato paste, red wine, worcestershire sauce and beef stock. They melt and merry together for hours {without any babysitting}. Before serving, a simple splash of heavy cream and fresh parsley finish off the dish. Serve with a buttery side of mashed potatoes and YOU ARE DONE.

Want to get into more wintery, merry spirit?

Go ahead and drool over this beefy video - otherwise known as a Drool Log. Perhaps put it up on the TV for that crackling ambiance?

And if you still need more classic dinner inspiration, be sure to {again} drool over these recipes. I happen to be digging the Maple Glazed Rib Roast.

I cannot wait to have you all try this one!

It would be a great Sunday family dinner dish or perfect for Christmas Eve!

Thank you to the Iowa Beef Council for sponsoring this post.

Dutch Oven Steak Diane

Yield: 8

Author: Ally

Prep time: 5 MinCook time: 3 H & 15 MTotal time: 3 H & 20 M

This classic dish gets a fresh twist by using the Dutch Oven and using more mainstream ingredients. It's comforting and delicious!

Ingredients

• 2 T vegetable oil
• 3 lb. stew meat 
• 3 T all-purpose flour
• 1 t salt
• 1 t pepper
• 1/2 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 T tomato paste
• 1/2 cup red wine
• 3 T worcestershire sauce
• 4 cups beef stock
• 8 oz button mushrooms, quartered
• 1 T cornstarch + 3 T water (mixed to make a slurry)
• 1/2 cup heavy cream
• fresh or dried parsley, for garnish

Instructions

1. Preheat the oven to 325 degrees.
2. Heat the oil in a large Dutch oven over high heat.
3. Toss the stew meat with the flour, salt and pepper. Place in the hot Dutch oven. Cook for 6-8 minutes, stirring frequently until browned all over.
4. Once the meat is browned on all sides, turn the heat down to medium and add in the onion and garlic, about 2-3 minutes.
5. Stir in the tomato paste, cooking for another minute. Then add in the red wine, worcestershire sauce, beef stock and mushrooms. Stir everything together and scrap up the cooked bits on the bottom of the Dutch oven.
6. Bring up to a boil again, place the lid on the pan and place in the oven to cook for 3 hours.
7. After three hours, remove from the oven. Add in the cornstarch slurry (water + cornstarch whisked together) and stir into the dish. This will help thicken the sauce/gravy a bit.
8. Add in the heavy cream and stir. Top with fresh or dried parsley and serve warm with a side of mashed potatoes.

Notes:

Mushrooms are always optional, but they do "beef" up the dish!

Calories

472.12

Fat (grams)

20.70

Sat. Fat (grams)

8.52

Carbs (grams)

10.68

Fiber (grams)

1.19

Net carbs

9.49

Sugar (grams)

3.61

Protein (grams)

59.34

Sodium (milligrams)

714.59

Cholesterol (grams)

185.21

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