Philadelphia Cream Cheese

What's This?
Serving size 6
Prep Time
Total Time


3 Tbsp oil, divided1 lb pearl onions, peeled, halved2 lb boneless beef chuck eye roast, cut into 1-1/2 inch cubes6 oz tomato paste2 cloves garlic, minced2 cup beef stock½ cup dry red wine4 oz Philadelphia Cream Cheese, cubed¼ tsp salt¼ tsp pepper6 cup hot cooked rotini pasta


  1. 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.
  2. 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.
  3. 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.

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Nutrition Facts

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.

Tags: Dinner, Main Dish, Wine, Beef, Slow Cooker

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