Ingredients for Beef Diane
- 1 1/2 lbs boneless chuck roast, cut into 1 inch cubes
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 2 tablespoons brandy
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 ounces fettuccine pasta
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How to Make Beef Diane
- Preheat oven to 160°C (320°F).
- Season beef cubes generously with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Set browned beef aside.
- Add minced garlic and chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, beef stock, Worcestershire sauce, thyme, oregano, and bay leaf. Bring to a simmer.
- Return the browned beef to the pot. Cover and transfer to the preheated oven. Simmer for 1 hour and 15 minutes, or until the beef is very tender.
- Remove from oven and uncover. Simmer uncovered for a further 5 minutes to slightly thicken the sauce.
- Discard bay leaf. Season to taste with additional salt and pepper.
- While the Beef Diane simmers, cook pasta according to package directions.
- Serve the Beef Diane over cooked pasta, garnished with fresh chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
19g
Fat
132g
Carbs
3g
