You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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.

Opolo Beef Bourguignon

Opolo


Ingredients

3 tsp. of extra virgin olive oil
2 lbs. beef stew meat
5 cups flour
2 cups chopped carrots
1 package frozen pearl onions, thawed (about 16 oz.)
1 package of baby Crimini mushrooms (about 8 oz.)
3-4 cloves of chopped garlic
¾ cup beef stock
¾ cup Opolo 2010 Merlot
1 small can tomato paste
¼ tsp. fresh rosemary
½ tsp. fresh thyme
Salt and pepper to taste
Small package of wide egg noodles


Instructions

Preheat the oven to 200 degrees. Add olive oil to a large Dutch Oven (med.) and bring to temperature. Lightly salt and pepper beef, then sprinkle with flour, tossing to coat. Add beef to Dutch Oven and brown on all sides. Remove beef from Dutch Oven and set to side.

Add carrots, pearl onions, Crimini mushrooms, and chopped garlic to the Dutch Oven, stirring and scraping the bottom and sides about 3-4 min. Add beef back to the Dutch Oven and stir for another 3-4 min. Add beef stock, Opolo Merlot, tomato paste, rosemary, ¼ tsp. of thyme, a pinch of salt, and a couple grinds of the pepper grinder and stir. Let cook for another 5 minutes.

Remove Dutch Oven from the stove and place into the pre-heated oven for approximately 8 hours. Re-taste and salt and pepper to taste. Serve over cooked egg noodles and sprinkle with ¼ tsp. thyme. Enjoy with a glass of Opolo 2010 Merlot.



    Suggested Pairings

Close