Slow Cooked Beef & Red Wine Ragout

• 1/4 cup oil
• 1 kg pickling onions, peeled and halved King Sooper's 1 lb For $0.99 thru 02/09
• 1 kg chuck steak or gravy beef, cut into chunks Safeway 1 lb For $5.99 thru 02/09
• 2 cloves garlic, crushed
• 1/3 cup tomato paste
• 2 cups beef stock Safeway 1 lb For $5.99 thru 02/09
• 1 cup red wine
• 125 g PHILADELPHIA Light Cream Cheese
• salt and pepper, to taste
• Cooked pasta, to serve

1. HEAT half the oil in a large heavy based saucepan and cook the onions until browned.
2. Set aside.
3. Heat remaining oil and brown beef in batches.
4. Set aside.
5. ADD garlic and tomato paste and gently cook for 1 minute.
6. Return beef to saucepan, add stock and wine and bring to the boil.
7. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
8. Add onions and cook a further 20 minutes.
9. WHISK together the PHILLY with some of the cooking liquid until smooth, add to the saucepan and simmer a further 10 minutes.
10. Spoon onto serving plates with pasta.
11. Serve immediately.
12. HANDY TIP: If pickling onions are unavailable use small brown onions, cut into quarters.

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

Taken from www.kraftrecipes.com/recipes/slow-cooked-beef-red-wine-ragout-125661.aspx (may not work)