1 lb pearl onions, peeled, halved
2 lb boneless beef chuck eye roast, cut into 1-1/2 inch cubes
6 oz tomato paste
2 cloves garlic, minced
2 cup beef stock
½ cup dry red wine
4 oz Philadelphia Cream Cheese, cubed
¼ tsp salt
¼ tsp pepper
6 cup hot cooked rotini pasta
- 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:
Cook 1/2 lb. quartered fresh mushrooms with the onions.
Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 6 Total
- Calories 550
- Total Fat 20 g
- Saturated Fat 7 g
- Sodium 700 mg
- Total Carbohydrates 55 g
- Fiber 5 g
- Protein 33 g
- Cholesterol 90 mg
- Sugars 8 g
- Iron 30%
- Vitamin C 20%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.