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Nutrition Facts
Serving Size 1 (497g) Recipe makes 6 servings
Calories 699
Calories from Fat 443		(63%)
Amount Per Serving		%DV
	Total Fat 49.3g	75%
	Saturated Fat 19.1g	95%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 6.6g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 542mg		22%
Potassium 1016mg		29%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 3.0g	12%
	Sugars 9.2g
Protein 35.3g		70%
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Slow Cooked Beef and Red Wine Ragout

Recipe #396267 | 2¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: I'mPat
Oct 26, 2009

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.

SERVES 6 -8 (change servings and units)

Ingredients

1/4 cup oil
1 kg pickling onions (peeled and halved)
1 kg chuck steak (or gravy beef cut into chunks)
2 garlic cloves (minced)
1/3 cup tomato paste
2 cups beef stock
1 cup red wine
125 g cream cheese (light block)
salt (to taste)
pepper (to taste)

Directions

1
Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
2
Heat remaining oil and brown beef in batches and set aside.
3
Add garlic and tomato paste and gently cook for 1 minute.
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 occassionally and then add the onion and cook for a further 20 minutes.
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.
6
Spoon onto serving plates over the pasta and serve immediately.