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Slow-Cooked Beef and Wine Ragu

  • 6servings
  • 150minutes
  • 550calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3.00 tablespoon(s) oil , divided

  2. 1.00 pound(s) pearl onions , peeled and halved

  3. 2.00 pound(s) boneless beef chuck eye roast , cut into 1 1/2 inch cubes

  4. 1.00 can(s) (6-ounce) tomato paste

  5. 2.00 clove(s) garlic , minced

  6. 2.00 cup(s) beef stock

  7. 1/2 cup(s) dry red wine

  8. 4.00 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese , cubed

  9. 1.00 teaspoon(s) salt

  10. 1.00 teaspoon(s) pepper

  11. 6.00 cup(s) hot rotini pasta

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 minutes or until golden brown. Remove from pan.

  2. Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 minutes or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 minute. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1 1/2 hours, stirring occasionally. Add onions; cook 20 minutes, stirring occasionally.

  3. Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 minutes, stirring occasionally. Serve with pasta.

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