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I usually make beef stew without wine but one time I had some laying around and I added it the stew. It was one of the best stews I have ever made. If I have some wine around and I am making a stew, in it will go.
I have nothing against drinking wine or beer but I don't want to have to go out and buy wine or beer for a recipe. The recipes call for a small amount so the rest of the wine or beer would just sit there since I rarely drink either of the stuff. Do you simply ignore the call for wine or beer or maybe there is a substitute that will give it the same taste.
The flavor won't be the same without the wine or beer. You can use consomme or red grape juice, but the results will be off. Leftover wine -- although I'm not familiar with the concept -- can be frozen in anticipation of your next recipe.
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Originally Posted by lubby
Non of the beef stew recipes I have seen have beer or wine in it. Maybe it's beef burgonion?
Are you working class perhaps? Beef stews in the UK are regularly made with claret as an ingredient. Some people use a stout, such as Guinness, in there instead.
OP, if you don't want to use wine in the stew, leave it out. There are lots of stew recipes that don't use wine or beer.
A small glug of Pinot Noir or Burgundy does add a nice something to a beef dish. It should be a seasoning, not a major component.
You can buy a small bottle of wine, perhaps 6 ounces? My only advice is that if you do it, don't buy the bottom of the price range. Bad wine does nothing to enhance a dish. You don't need wine-connoisseur-expensive wine, but it should be at least mid range decent quality. Beef has gotten expensive and you don't want to ruin it with cheap swill.
You can just leave the wine out, or if you really feel you must do something, substitute some apple juice or a teaspoon of freshly squeezed lemon juice.
Browning the meat before you start adding liquids is much more important than having wine. The gravy is important in a stew and you get good gravy by browning the meat and maybe caramelizing the onions.
Well, native Californian here, and my family never used wine in stew, unless it was a French recipe, or maybe Italian. But our basic from the farm stew, no wine. Drink with the stew, indeed!
You can freeze wine. There are also brands which sell little 150ml bottles in four packs. Quality is irrelevant when it comes to cooking with wine, anything will do.
You can freeze wine. There are also brands which sell little 150ml bottles in four packs. Quality is irrelevant when it comes to cooking with wine, anything will do.
In my experience, that's absolutely wrong. If you put a crummy wine in your food, the food turns out crummy. See oregonwoodsmoke's post, above.
Are you working class perhaps? Beef stews in the UK are regularly made with claret as an ingredient. Some people use a stout, such as Guinness, in there instead.
I'm most certainly working class thank you very much and proud of it
I however do occasionally " cross the border " and dine with the middle classes and even the upper classes and haven't had it with alcohol
Are you working class perhaps? Beef stews in the UK are regularly made with claret as an ingredient. Some people use a stout, such as Guinness, in there instead.
Why do you ask if we are working-class? I identify, and vote, working class, but I don't see the relevance to the discussion. Are you a PITA?
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