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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Coby Van Ruiten’s Zinfandel Beef Stew

Van Ruiten Family


Ingredients

3-4 lbs. boneless beef stew meat cut into 1 ½ to 2 inch cubes
Cooking oil
24 pearl onions (braised)
2/3 cup sliced carrots
12 halved small red potatoes
3 cups quartered sautéed mushrooms
5 to 6 cups Zinfandel (or 1 btl of wine + beef broth)
3 large unpeeled cloves of garlic, smashed
2 cups canned, chopped tomatoes
1 bay leaf
1 tsp. thyme
Salt and pepper to taste
3 Tbs. flour
2 Tbs. softened butter


Instructions

Browning the meat: Dry the meat thoroughly. Add a ¼ inch of oil to the bottom of a Dutch oven and set over high heat. When hot, brown as many pieces of the meat as will fit in one layer without crowding. Turn frequently to brown on all sides (about 3-5 minutes); remove and set aside until all meat is browned.

Pour a cup of the wine/broth into the Dutch oven, swishing and scraping up any coagulated juices. Add the meat, garlic, and four more cups of the wine/broth into the casserole; fold in the tomatoes, bay leaf, thyme, and salt and pepper to taste. You should have enough liquid to almost cover the beef; add more if needed.

Stew the beef for 2 hours at 325 degrees. After 2 hours, add the vegetables and continue to cook until tender. Cook at a slow simmer, either on top of the stove or in the oven, stirring occasionally. To finish and thicken the stew, stir in butter-flour (buerre-manie sauce) paste to desired consistency. Serve and enjoy with a bottle of Van Ruiten Zinfandel!



    Suggested Pairings

  1. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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