Winter warmer recipes with Tudor Park: Italian beef casserole

After a long day at the office, the last thing you feel like doing when you get home is preparing a hearty meal. Executive Head Chef Alfonso Salvaggio from the four-star Tudor Park Marriott Hotel & Country Club in Bearsted, Kent, has put together a selection of winter warming recipes that can be made in advance and ready to serve in minutes.

First out of the hotpot is a delicious Italian beef casserole that tastes even better when made the day before and is perfect for freezing.

Of course, if you would rather not be cooking at the end of a long week, then let Alfonso and his team do it for you. Until the end of November, Tudor Park is hosting a `Wine & Dine for £59’ event – a three-course meal for two people with a bottle of wine included. To book a table, call 01622 734334. Follow the hotel on Twitter @tudorPark, or visit marriottudorpark.co.uk to find out more.

Italian Beef Casserole
Serves eight people
1.2kg braising or stewing steak, or rump steak – cut into 2cm cubes
1-2tbs rapeseed oil
1 large onion – peeled and sliced
1 red and 1 green pepper – sliced into thin strips
2 cloves of garlic, crushed
1 x 330ml bottle Curious Brew (from Chapel Down)
2 tbs capers
2 tbs black olives
Punnet of cherry tomatoes, halved
2 tbs tomatoes puree
1 tsp honey
Few sprigs of thyme
Salt and pepper
Baby potatoes or pasta to serve

Method:

• In a large casserole dish, heat the oil over a high heat and sear the steak until it starts to caramelise around the edges.
• Turn the heat down and add the onion, peppers and garlic. Sweat until the vegetables begin to soften.
• Pour in the beer – make sure it is at room temperature before adding to the ingredients, otherwise cold liquid will toughen the meat.
• Stir in the tomato puree, capers, olives, tomatoes, honey and thyme leaves.
• Pop on the lid and simmer over a very low heat for two to three hours, or place in a preheated oven at 150°C for three hours.
• Before serving, season with salt and pepper and stir in cooked baby new potatoes or cooked pasta.

Chef’s tip: Make this casserole at the weekend ready for when you come home on Monday. The flavours will become more intense when the casserole is reheated. Leftover casserole can be frozen or topped with puff pastry for a quick pie to ring the changes.