Slow Cooked Beef and Red Wine Ragout

15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"From a free cook book issued by Philadelphia (upon the purchase of 3 of their items). I'm hoping to make this in our winter (though a half recipe for 3 when the DH is on night shift due to his allergy issues with onions). Recommend you serve with cooked pasta."

Original is 7 servings

Nutritional

  • Serving Size: 1 (354.9 g)
  • Calories 589.4
  • Total Fat - 46.1 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 174.6 mg
  • Sodium - 748.9 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2 g
  • Protein - 35.8 g
  • Calcium - 65.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat half the oil in a heavy based saucepan and cook the onions until browned and set aside.

Step 2

Heat remaining oil and brown beef in batches and set aside.

Step 3

Add garlic and tomato paste and gently cook for 1 minute.

Step 4

Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occasionally and then add the onions and cook for a further 20 minutes.

Step 5

Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.

Step 6

Spoon onto serving plates over the pasta and serve immediately.

Tips


No special items needed.

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