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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
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