Slow-Cooked Beef and Wine Ragu - Kraft Recipes Top
Comida Kraft
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Slow-Cooked Beef and Wine Ragu

Prep Time
Total Time

6 servings, 1 cup each

A long, slow simmer brings out the best in boneless beef chuck eye roast—and this meaty garlic-and-wine-infused dish proves it.

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What You Need

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Make It

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  • Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
  • Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. 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 min., stirring occasionally.
  • Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.
Please use alcohol responsibly.

Special Extra

Cook 1/2 lb. quartered fresh mushrooms with the onions.

Serving Suggestion

Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 550
Total fat 20g
Saturated fat 7g
Cholesterol 90mg
Sodium 700mg
Carbohydrate 55g
Dietary fiber 5g
Sugars 8g
Protein 33g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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