Slow Cooker Beef and Philly Wine Ragout

By á-47748

Wine can be omitted. Pearl onions can be replaced with 1 onion cut into 1" cubes. Fresh mushrooms or small carrots can be added.

Ingredients

• 3 tablespoons oil
• 1 bag frozen pearl onions
• 2 lbs. beef chuck eye roast, cut into 1 1/2" cube
• flour to dust beef
• 1 can (6 oz.) tomato paste
• 2 cloves garlic minced or use jarred minced garlic equal to 2 cloves
• 1 cup beef broth
• 1/2 cup dry red wine
• 4 oz. (1/2 of 8 oz. package) Philadelphia cream cheese, cubed
• salt and pepper to taste
• serve over hot cooked pasta or rice

Details

Adapted from google.com

Preparation

Step 1

In large skillet add 3 tablespoons oil, dust beef with flour and brown in the hot oil. Deglaze pan with the beef broth. In slow cooker add onions, garlic, tomato paste and wine. Stir to blend. Add the browned beef and the deglazed beef pan with broth. Add 1/2 cup wine. Cook on low (6-8 hours) or high (4-6 hours). When beef is tender, remove small amount of broth and mix with the cream cheese in small bowl. Pour back in slow cooker and stir just t0 heat cream cheese and blend. Serve over pasta or rice.