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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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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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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.

Old Fashioned Beef CRU Stew

CRU


Ingredients

2 Tbs. cooking oil
2 lbs. sirloin, cubed
2 medium celery stalks with tops, sliced
2 tsp. salt
1 tsp. pepper
1 medium bay leaf
1 tsp. dried marjoram
2 tsp. dried basil
2 large carrots, sliced
2 lbs. tomatoes (canned or fresh)
1 ten oz. package frozen corn
1 ten oz. package frozen cut green beans
8 red new potatoes, washed and cubed
1 ten and a half oz. can beef bouillon
2 cups red wine


Instructions

In heavy 6-quart Dutch oven, heat oil just to smoking. Add meat all at once and brown rapidly, stirring constantly until all of the cubes are browned. Reduce heat and add onions, celery, and spices. Cook until onion is just tender. Add remaining ingredients. Stir well to combine. Cook over medium-low heat until meat is tender and all vegetables are very tender, approximately 1 hour. Add more wine or beef stock during cooking to keep meat from drying out. I like to coat the potatoes with olive oil, crushed garlic and basil in a baggie for two hours before roasting them for ten minutes at 450 degrees on a cookie sheet. This will add tons of flavor to your stew.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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