PROUDLY PRESENTED BY THE CALIFORNIA WINE CLUB Cazuela (Chilean stew) Prep time: 15 minutes THIS MONTH’S Cooking time: 30 minutes SELECTION Yield: 4 servings INGREDIENTS . Enjoy with these Chilean • 1 lb beef brisket (or lamb, pork or chicken) wines, this month’s • 2 Tbsp olive oil selection from our • 1 onion, peeled and cut vertically into quarters • 1 tsp oregano • 1 tsp ground cumin • salt, to taste • freshly ground black pepper, to taste . • 8 small red or white new potatoes • 2 carrots, peeled and cut across into four pieces • Kunza • 1 red or green bell pepper, seeded and cut into quarters 2010 Maule Valley Reserva • 1 stalk celery, chopped Cabernet/Carmenere • 4 2-inch chunks pumpkin meat • 1 cup rice • 5-6 cups boiling water • Kunza • 2 ears corn, each cut into four rounds 2012 Maule Valley Reserva • 1 cup green peas or green beans Sauvignon Blanc • 2 Tbsp cilantro, chopped PREPARATION . Cut the brisket into eight roughly equal portions. Heat oil in a large pot, add meat and brown well. Add the onion, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes. Add the potatoes, carrots, bell pepper, celery, pumpkin and rice to the pot. Add enough boiling water to cover the contents completely and simmer for 10 minutes, stirring occasionally. Add the corn and peas or green beans and cook for 10 minutes more. Adjust seasonings to taste and serve hot in warm bowls. Take care to plate with at least two pieces of meat, two potatoes, one piece of pumpkin and two pieces of corn in each bowl. Garnish with a bit of chopped cilantro. To order these wines please contact: The California Wine Club • 1-800-777-4443 • www.cawineclub.com.