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Slow-Cooked Beef and Wine Ragu

 Slow-Cooked Beef and Wine Ragu
Recipe provided by Philadelphia® Cream Cheese
6 ServingsPrep: 15 min. Total: 2 Hours 30 min.


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


  • 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

2 of 2

Slow-Cooked Beef and Wine Ragu (continued)

Directions (continued)

  • bowl; mix well. Return to pan; cook 10 min., stirring occasionally.
  • Serve with pasta. Yield: 6 servings.
SERVING SUGGESTION: Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing
Nutritional Facts: 1 serving equals 550 calories, 20 g fat (7 g saturated fat), 90 mg cholesterol, 700 mg sodium, 55 g carbohydrate, 5 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.