Slow Cooked Beef and Red Wine Ragout
Recipe: #15287
October 27, 2014
Categories: Roast Beef, Beef Chuck, Stewing Beef, Onions, Fathers Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Wine, Beef Dinner, more
"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."
Ingredients
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.