Slow-Cooked Beef and Wine Ragu

• 3 Tbsp. oil, divided
• 1 lb. pearl onions, peeled, halved
• 2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes Safeway 1 lb For $4.99 thru 02/09
• 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

1. Heat 1 Tbsp.
2. oil in Dutch oven or large deep skillet on medium-high heat.
3. Add onions; cook and stir 5 to 6 min.
4. or until golden brown.
5. Remove from pan.
6. Heat remaining oil in pan.
7. Add meat, in batches; cook 8 to 10 min.
8. or until evenly browned, stirring frequently.
9. Remove from pan.
10. Add tomato paste and garlic; cook 1 min.
11. Return meat to pan.
12. Add stock and wine; stir.
13. Bring to boil; cover.
14. Simmer on medium-low heat 1-1/2 hours, stirring occasionally.
15. Add onions; cook 20 min., stirring occasionally.
16. Remove small amount of liquid from pan.
17. Add to cream cheese in small bowl; mix well.
18. Return to pan; cook 10 min., stirring occasionally.
19. Serve with pasta.

oil, pearl onions, boneless beef chuck eye roast, tomato paste, garlic, beef stock, red wine, philadelphia cream cheese, salt, rotini pasta

Taken from www.kraftrecipes.com/recipes/slow-cooked-beef-wine-ragu-120171.aspx (may not work)