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Main dishes

Slow-Cooked Beef and Wine Ragu

Slow-Cooked Beef and Wine Ragu recipe
photo by:kraft
Simmering slowly brings out great flavors, and this meaty garlic-and-wine-infused dish proves it. The beauty part? "Stir occasionally."
time
prep:
15 min
total:
2 hr 30 min
servings
total:
6 servings, 1 cup each
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What You Need

3
Tbsp.  oil, divided
1
lb.  pearl onions, peeled, halved
2
lb.  boneless beef chuck eye roast, cut into 1-1/2 inch cubes
1
can  (6 oz.) tomato paste
2
cloves  garlic, minced
2
cups  beef stock
1/2
cup  dry red wine
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4
tsp.  each salt and pepper
6
cups  hot cooked rotini pasta

Make It

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.

Kraft Kitchens Tips

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.
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