Slowcookedbeefandredwineragout Recipes

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SLOW COOKED BEEF AND RED WINE RAGOUT



Slow Cooked Beef and Red Wine Ragout image

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.

Provided by ImPat

Categories     Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 270.7, Fat 16.6, SaturatedFat 5.4, Cholesterol 23, Sodium 487.9, Carbohydrate 20.6, Fiber 3.5, Sugar 9.8, Protein 4.7

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