Slow Cooked Beef And Red Wine Ragout

• 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)

1. Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
2. Heat remaining oil and brown beef in batches and set aside.
3. Add garlic and tomato paste and gently cook for 1 minute.
4. 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.
5. Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
6. Spoon onto serving plates over the pasta and serve immediately.

oil, pickling onions, beef, garlic, tomato paste, beef stock, red wine, cream cheese, salt, pepper

Taken from www.food.com/recipe/slow-cooked-beef-and-red-wine-ragout-396267 (may not work)