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Ingredients
| olive oil: 3 Tbl |
| peeled chestnuts: 1 lb |
| dry roasted hazelnuts: 2 lbs |
| red tomatoes: 6 oz |
| garlic: 2 cloves |
| chicken stock: 2 cups |
| white wine: 1/2 cup |
| heavy whipping cream: 4 oz |
| black pepper: 1/4 tsp |
| green hot chili peppers (chopped): 6 cups |
Slow-Cooked Beef and Wine Ragu
Credit: www.kraftrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.
REMOVE small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.
Kraft Kitchens Tips Special Extra Cook 1/2 lb. quartered fresh mushrooms with the onions. Serving Suggestion Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing.