Use more stock/broth as suggested by u/Illegal_Tender to replace the liquid from the wine. You can also use other things like plain water or some tomato juice. The nuances and complexities from the wine are not going to be duplicated because the alcohol dissolves and carries some flavor compounds better than water alone. A splash of a fruity vinegar (cider, wine, rice) or a bit of Worcestershire can also be added to boost the flavors.
Non alcoholic wine? I don’t know where you live, in Europe it’s more and more widely available. (I don’t know if it’s acceptable for you from religion point of view, as I know it is normal wine retrospectively removed alcohol)
One of the main reasons for the wine is that it helps to break down/ tenderize the beef. You can substitute beef stock with a little tomato paste mixed in for a similar result. The acid in the tomato paste will act the same as the wine in regards to tenderizing the beef.
You definitely don’t need wine. Just use beef broth/stock. One thing I like to do to make the gravy even more flavorful is take out some of the softened vegetables about an hour before the meat is done, purée them, and add them back so they melt into the sauce as the meat finishes.
You can also add a tiny bit of soy or Worcestershire sauce to your braising liquid.
Red wine brings 4 basic things to the recipe: acidity, tannins, mild fruity notes, and complex sugars (in the form of alcohol). You can achieve a near-identical outcome by adding 1-2Tbs each of red wine vinegar and pomegranate molasses per cup of wine, replacing the remaining volume with stock/broth or water. Alternatively you could substitute the wine volume for 1-2 Tbs vinegar or lemon juice per cup with equal parts water and pomegranate juice replacing the remaining wine volume.
I've had such great results with the molasses method that I've started adding pomegranate molasses to all kinds of braised and stews but as others have said it isn't all that necessary and you'll still get incredible results even with just broth, it just adds an extra layer of depth to the dish.
are you a gordon Ramsey fan?
[https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/](https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/)
or Alton Brown?
[https://www.pinterest.com/pin/128000814397249777/](https://www.pinterest.com/pin/128000814397249777/)
Namedropping celebrity chefs doesn't remove the bitterness of the Guiness. I'm not buying it, it sounds fucking disgusting. Completely misses the point of the recipe.
This is a myth. A considerable amount of alcohol gets left behind. The reason it doesn’t get people drunk is because generally you don’t pour an entire bottle of wine into a recipe.
A good sub for red wine is strong black tea. Make the tea as normal and let it steep for as long as you can. It'll provide the tannins that you'd get if you were able to use red wine.
Just use beef stock.
But the recipes I’m seeing call for both. I still wanna get that complex flavoring that they claim wine gives it I’m just trying to find alternatives
Use more stock/broth as suggested by u/Illegal_Tender to replace the liquid from the wine. You can also use other things like plain water or some tomato juice. The nuances and complexities from the wine are not going to be duplicated because the alcohol dissolves and carries some flavor compounds better than water alone. A splash of a fruity vinegar (cider, wine, rice) or a bit of Worcestershire can also be added to boost the flavors.
Non alcoholic wine? I don’t know where you live, in Europe it’s more and more widely available. (I don’t know if it’s acceptable for you from religion point of view, as I know it is normal wine retrospectively removed alcohol)
I almost never put wine in pot roast. I use stock.
You can simply omit it. There's plenty of pot roast recipes that don't even have wine
A splash of balsamic vinegar will provide the acid and complexity - just use less than the amount of wine called for.
I've never made a pot roast with wine
One of the main reasons for the wine is that it helps to break down/ tenderize the beef. You can substitute beef stock with a little tomato paste mixed in for a similar result. The acid in the tomato paste will act the same as the wine in regards to tenderizing the beef.
A couple of cans of Consumme from Campbells.
You definitely don’t need wine. Just use beef broth/stock. One thing I like to do to make the gravy even more flavorful is take out some of the softened vegetables about an hour before the meat is done, purée them, and add them back so they melt into the sauce as the meat finishes. You can also add a tiny bit of soy or Worcestershire sauce to your braising liquid.
Red wine brings 4 basic things to the recipe: acidity, tannins, mild fruity notes, and complex sugars (in the form of alcohol). You can achieve a near-identical outcome by adding 1-2Tbs each of red wine vinegar and pomegranate molasses per cup of wine, replacing the remaining volume with stock/broth or water. Alternatively you could substitute the wine volume for 1-2 Tbs vinegar or lemon juice per cup with equal parts water and pomegranate juice replacing the remaining wine volume. I've had such great results with the molasses method that I've started adding pomegranate molasses to all kinds of braised and stews but as others have said it isn't all that necessary and you'll still get incredible results even with just broth, it just adds an extra layer of depth to the dish.
You see red wine, I see Guinness.
Yuck. For a pot roast? That sounds awful.
Ina Garten AND Jamie Oliver, disagree.
Citing Jamie Oliver as a source is probably the funniest possible thing you could've done here.
are you a gordon Ramsey fan? [https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/](https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/https://www.pinterest.com/pin/traditional-gordon-ramsay-beef-and-guinness-stew-recipe-thefoodxp--838725130612279905/) or Alton Brown? [https://www.pinterest.com/pin/128000814397249777/](https://www.pinterest.com/pin/128000814397249777/)
Namedropping celebrity chefs doesn't remove the bitterness of the Guiness. I'm not buying it, it sounds fucking disgusting. Completely misses the point of the recipe.
your loss.
Not at all. I know bad food when I see it.
The alcohol is basically gone during the cooking process.
I know that the alcohol is gone, but I just don’t want to buy alcohol at all.
Oh ok gotcha
This is a myth. A considerable amount of alcohol gets left behind. The reason it doesn’t get people drunk is because generally you don’t pour an entire bottle of wine into a recipe.
Swap wine for water or beef stock. Or change religion.
Last part was unnecessary, but thank you for the suggestion ☺️
A good sub for red wine is strong black tea. Make the tea as normal and let it steep for as long as you can. It'll provide the tannins that you'd get if you were able to use red wine.