Slow-Cooked Beef and Wine Ragu

what you need

3

Tbsp. oil, divided

1

lb. pearl onions, peeled, halved

2

lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes

1

can (6 oz.) tomato paste

2

cloves garlic, minced

2

cups beef stock

1/2

cup dry red wine

4

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4

tsp. each Salt and pepper

6

cups hot cooked rotini pasta

make it

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 past

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.