Slow-Cooker Beef & Wine Ragout

• 3 Tbsp. oil, divided
• 1 lb. pearl onions, peeled, halved
• 2 lb. (900 g) stewing beef, cut into 1-1/2 inch cubes Safeway 1 lb For $5.49 thru 02/09
• 1 can (156 mL) tomato paste
• 2 cloves garlic, minced
• 2 cups 25%-less-sodium beef broth
• 1/2 cup dry red wine
• 1/4 tsp. each salt and pepper
• 3 Tbsp. flour
• 1/4 cup water
• 1/2 cup Philadelphia Light Cream Cheese Product

1. Heat 1 Tbsp.
2. oil in Dutch oven or deep large skillet on medium-high heat.
3. Add onions; cook and stir 5 to 6 min.
4. or until golden brown.
5. Transfer to slow cooker.
6. Heat remaining oil in pan.
7. Add meat, in batches; cook 8 to 10 min.
8. or until evenly browned, stirring frequently.
9. Add meat to slow cooker.
10. Stir in all remaining ingredients except flour, water and cream cheese product.
11. Cover with lid.
12. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
13. Mix flour and water until well blended.
14. Add to cream cheese product in medium bowl; mix well.
15. Add to ingredients in slow cooker; stir until well blended.
16. Cook, covered, on HIGH 15 min.
17. or until sauce is slightly thickened.

oil, pearl onions, tomato paste, garlic, red wine, salt, flour, water, cream cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-beef-wine-ragout-137411.aspx (may not work)