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Slow Cooked Beef and Red Wine Ragout

Slow Cooked Beef and Red Wine Ragout created by loof751

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.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@ImPat
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@ImPat
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"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."
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  1. loof751
    Slow Cooked Beef and Red Wine Ragout Created by loof751
    Reply
  2. loof751
    Rich, creamy and delicious! I couldn't find pickling onions so just used large chunks of yellow onion, and had a few big mushrooms that needed using so threw them in the mix as well. Served over spinach pasta and really enjoyed - thanks for sharing the recipe!
    Reply
  3. ImPat
    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.
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