Slow Cooked Beef & Red Wine Ragout

Directions

1. 1
   HEAT half the oil in a large heavy based saucepan and cook the onions until browned.
2. 2
   Set aside.
3. 3
   Heat remaining oil and brown beef in batches.
4. 4
   Set aside.
5. 5
   ADD garlic and tomato paste and gently cook for 1 minute.
6. 6
   Return beef to saucepan, add stock and wine and bring to the boil.
7. 7
   Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
8. 8
   Add onions and cook a further 20 minutes.
9. 9
   WHISK together the PHILLY with some of the cooking liquid until smooth, add to the saucepan and simmer a further 10 minutes.
10. 10
    Spoon onto serving plates with pasta.
11. 11
    Serve immediately.
12. 12
    HANDY TIP: If pickling onions are unavailable use small brown onions, cut into quarters.