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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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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.



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