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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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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
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Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
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Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
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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. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma Coast

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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