Slow Cooked Beef and Red Wine Ragout

Recipe by ImPat
READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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