Slow Cooked Beef and Red Wine Ragout
photo by loof751
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 59.14 ml oil
- 1 kg pickling onions (peeled and halved)
- 1 kg chuck steak (or gravy beef cut into chunks)
- 2 garlic cloves (minced)
- 78.78 ml tomato paste
- 473.18 ml beef stock
- 236.59 ml red wine
- 125 g cream cheese (light block)
- salt (to taste)
- pepper (to taste)
directions
- Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
- Heat remaining oil and brown beef in batches and set aside.
- Add garlic and tomato paste and gently cook for 1 minute.
- 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.
- Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
- Spoon onto serving plates over the pasta and serve immediately.
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RECIPE SUBMITTED BY
I'mPat
Australia
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