Slow-Cooked Beef and Wine Ragu

You can add mushrooms or sweet peppers to this recipe.

Slow-Cooked Beef and Wine Ragu

Photo by Sara M.

  • Prep Time


  • Total Time


  • Servings



  • 3

    Tbsp. oil, divided

  • 1

    lb. pearl onions, peeled, halved

  • 2

    lb. boneless beef chuck eye roast, cut into 1-½ inch cubes

  • 1

    can (6 oz.)tomato paste

  • 2

    cloves garlic, minced

  • 2

    cups beef stock

  • ½

    cup dry red wine

  • 4

    oz. (½ of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed

  • ¼

    tsp. each Salt and pepper

  • 6

    cups hot cooked rotini pasta


Heat 1 Tbsp. oil in slow cooker on medium-high heat. Add onions; cook and stir occasionally or until golden brown. Add remaining oil & meat, in batches; cook until evenly browned, stirring frequently. Add tomato paste and garlic to pan. Add stock and wine; stir. Simmer on medium-low heat 5 hours, stirring occasionally.


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