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Slow-Cooked Beef and Wine Ragu


You can add mushrooms or sweet peppers to this recipe.

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Rate this recipe 5/5 (3 Votes)


  • 3 Tbsp. oil, divided
  • 1 lb. pearl onions, peeled, halved
  • 2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes
  • 1 can (6 oz.)tomato paste
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
  • 1/4 tsp. each Salt and pepper
  • 6 cups hot cooked rotini pasta


Servings 4
Preparation time 15mins
Cooking time 315mins


Step 1

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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