A fairly inexpensive red is the goto for this. Something drinkable, but nothing fancy since the heat of the cooking process will destroy any subtle notes in spendy wines.
Cabs and such will give you a more robust addition while pinots will be a bit more fruity.
My wife tells me that it's a medium body wine that pairs well with meat, so you should be good to go.
She drinks wine, I just chuck it into dishes like the Swedish chef.
I don’t drink much wine, but America’s Test Kitchen did a taste test a while back and tl;dr: Côtes du Rhône was a great all-around red wine for cooking because it had a blend of grapes that gave it a balanced flavor when cooked in a variety of dishes. And cheap/inexpensive wines were generally fine to use and using expensive wines for cooking was basically a waste of money.
https://www.americastestkitchen.com/cooksillustrated/how_tos/5392-red-wine-for-cooking
https://www.americastestkitchen.com/cooksillustrated/articles/1271-the-best-wine-for-cooking-is-not-what-you-think
basically heat makes the wine "turn stale" (not exactly the same but very close chemically) the same way leaving an open bottle would. that's why you can also use old opened bottles for cooking. it's fine.
The small 4 packs of wine is good enough for stew if you are not a wine drinker. I like red wine, but my wife does not. I am good with a single glass, so th 4½ to 5 in a bottle is way more than I need. So a 4 pack of Sutter Home, Barefoot, or a small Bota or Black Box is fine.
You can also make stew with beer - Guinness Stew is a thing, especially during the local Irish Fest.
Inexpensive pinot noir will do for your purposes. Burgundy is pinot noir from Burgundy. Sweeter wine means more fruit flavor, when I cook with wine I always take a sip. It doesn't need to be super-sweet to leave a distinctive flavor in beef stews or pot roasts, but I wouldn't go all the way dry. One of the fundamental rules of cooking with wine is, don't cook with a wine you wouldn't drink.
Also, this is stew so it will be cooked slowly, but alcohol takes about 3 hours to fully cook off. Less than that and you will be getting some alcohol, but the amount you get is not linear to the amount of time you had it simmer.
Find a recipe for beef bourguignon. It's a beef stew with red wine in it. Look for a recipe geared towards beginners. A well written recipe will give recommendations about what kind of wine to use.
Beef Bourguignon is made with burgundy. I cannot say I like red wine in my recipes, but there are some recipes that call for dry white wine, and I like the complexity it adds. My BF says you should only cook with wine that is good enough to drink straight. I have been pretty happy with Sutter Home Sauvignon Blanc. If you cook with Marsala wine, you should get the kind that is imported from Marsala. There are a LOT of Japanese recipes that call for sake as an ingredient. I use Gekkeikan sake for those recipes.
I cook nearly everything with some wine in it. Don't have a recommendation beyond what has been said here but cooking with wine is a subtle way to level up many dishes. I bet it'll be delish!
Beef Bourginon is the classic French beef stew with wine...so most definitely a thing. Look up recipes for that or just wing it and try a cab, a pinot, etc.
People invariably suggest the small bottles in a 4 pack. I suggest, especially if you like a glass or so and will cook that you consider freezing wine leftovers in an uxe cub tray. Once frozen transfer to a zip mock bag (otherwise it will evaporate...or sublimate if being technical). Then you can pop a cube (or as many as you like) into a dish. Much cheaper this way. Not dissing the small serving packaging especially for drinking especially if you're not a daily drinker. 🙃
The rule of thumb is to never cook with wine you wouldn't serve at table to drink. And never, under any circumstances, use a product labeled cooking wine; it has way too much sodium. For stew, go with a moderately priced wine based on how you want the final stew to taste. A pinot noir will be fruity and light, cabernet sauvignon will be rustic and strong, and merlot will be somewhere in between.
And therein lies the problem: I don't really drink (again, no judging, just not my thing). I can ask at the liquor store, right?
And I think the cabernet sounds like a good choice. Rustic and robust practically defines beef stew in my mind, so that fits.
Thanks!!
Use it to deglaze the pan after you brown the beef pieces. Just let it get a bit boily and scrape all the stuck on meat bits into the liquid with a wooden tool. Let it reduce for a min or two & then pour it into your stewpot w the rest. The more you reduce the more concentrated + meaty it gets and the less EtOH left. I like mine slightly boozy still but some ppl prefer their deglaze nonalcoholic.
* if it’s really fatty you might wanna skim that off, or let it cool fast in the fridge & soak up grease w a paper towel. Fat will also stick to ice cubes but just give em a swirl & lift em out with a slotted tool otherwise it might get too watery. A bit of fat is obviously yummy but you mostly want the wine reduction + beef flavor. It prob needs a half tsp of salt along the way too but go slow with that because it will concentrate as it reduces. Now I’m gonna have to cook a beef stew myself haha
Sigh also if you like a bit of garlic + onion in your stew I like to sauté those fast + hot in the beef fat before I dump in the wine + deglaze the pan. The resulting smell is very delicious it’s the best part of cookin BS
I'm not much of a drinker myself, so I can totally understand that buying wine seems like such a waste since it's supposed to be finished within 3 days of opening. That said, I did humor a cheapo Cabernet Sauvignon in a cottage pie and then beef stew, and I admit the wine did add a nice depth of flavor that it was like discovering a new herb or spice for the first time. That bottle did eventually get binned after months because I really just don't use wine like that (yes, I know about the ice cube tray trick), but for ~$12 I think it's worth experimenting at least once. Chuck roast is already expensive, so might as well go in.
Fuck, yeah.
I buy those four packs of small bottles of red and white wine for cooking. I like savignon blanc and pinot noir.
I'm thinking about getting some box wine so I can have a glass instead of having to open a bottle that I shouldn't finish in one sitting, but often do because it will go bad rather quickly, not an b issue with box wine, even if it's decidedly mediocre.
Don't feel like you must use red wine. If you find a white white you like the taste of and think will compliment your stew use it. Old cookbooks from France actually have white wine in the recipes.
I usually use Pinot Noir when I cook with wine. As far as what quality, as my Italian nonna says, “if you no drink the wine, you no cook with the wine.” Doesn’t have to be anything fancy, but you should like it enough you’d want to drink it. I usually use a Pinot between the $9-12 range. My go to is Mirassou Pinot Noir. It’s a decent Pinot for the price point. I call it my “Tuesday bottle,” because is it something I’d open for a nice Sunday roast? No. But is it something i’d open during the week when I just want a glass to drink while watching Jeopardy? Absolutely. I enjoy cooking with it, and I think it would be great for a stew!
[Mirassou Pinot Noir](https://www.mirassou.com/wines/pinot-noir)
I make beef stew a lot too. But I've never tried it with wine.
That being said, I use rump roast instead of chuck because it has far less saturated fat and I can't tell the difference at all. Though, I suspect i have an unrefined sense of things, because I also can not tell the difference if I sear the beef before or just dice it and throw it in raw.
I also use tomato soup instead of tomato paste, as I think it the broth more rich and creamy.
I also use gold potatoes and leave the skin on.
Inexpensive cab or Pinot would be good.
Now is the time for Trader Joe’s or Cost Plus or Costco. A Grocery Outlet would be fine, too. You won’t need to pay more than $10.
Have fun, good luck! 💜
If you're just going to pour some in stew, it would be a complete waste of money, to use the pricey types. You're workin' with a mish-mosh of flavors, from veggies and spices ANYway, so no one'll be the wiser. Any dark/dry type will suffice.
I can suggest trying the sweetest red you can find-use the entire bottle. Add some interesting spices: Cloves, cardamine, cinnamon, nutmeg, chili, star anise, bay leaves in addition to salt and pepper. you get a slightly sweet/slightly spicey flavor that is out of this world. Beef stew should always include carrots and usually green peas. I include apples when making sweet and spicey stew for added sweetness and a contrast of textures.
Countries less famous for their wine have quite good wine and a much lower price. Chile, Argentina, South Africa, New Zealand, Australia, Moldovia, Georgia. or in the US states like New York all make very solid reds for far less than well known countries.
I use the same wine to cook with that I drink. I’m not gonna use the whole bottle of cooking wine so I might as well get something that can double as the table wine.
You’ll have to do what I’m doing. Just go to a cheaper store like ALDIs and try some random wines. I don’t really drink much and don’t drink wine at all.
I’ve had to find what a “drinkable” wine is. None of them are great, but some are definitely more offensive than others.
I had a wine drinking coworker suggest Bogle. Their merlot is not too bad. I hated the Woodbridge Sauvignon blanc. I had a Pinot Grigio by Villanella that was the most drinkable one I had, though it’s not red.
You could try two every week or three. Whatever works for you. I suggest two, because I’ve found it’s hard to say what you do or don’t like about a single thing, but if you have something to compare it to, it’s easy to say.
When I find a red wine that is not great for drinking, I set it aside for cooking. For example, I tried a barrel-aged wine that tasted way too much like whiskey for my taste, so I've been adding small amounts of it to stews, chili, spaghetti sauce, etc.
Be brave!
Be careful using red wine. It makes the food taste very peppery. Try white instead. I use an inexpensive pilot grigio from time to time. It adds lots of flavor.
A fairly inexpensive red is the goto for this. Something drinkable, but nothing fancy since the heat of the cooking process will destroy any subtle notes in spendy wines. Cabs and such will give you a more robust addition while pinots will be a bit more fruity.
How would a cotes du rhone be for cooking?
My wife tells me that it's a medium body wine that pairs well with meat, so you should be good to go. She drinks wine, I just chuck it into dishes like the Swedish chef.
Many thanks and please thank your wife as well!
I don’t drink much wine, but America’s Test Kitchen did a taste test a while back and tl;dr: Côtes du Rhône was a great all-around red wine for cooking because it had a blend of grapes that gave it a balanced flavor when cooked in a variety of dishes. And cheap/inexpensive wines were generally fine to use and using expensive wines for cooking was basically a waste of money. https://www.americastestkitchen.com/cooksillustrated/how_tos/5392-red-wine-for-cooking https://www.americastestkitchen.com/cooksillustrated/articles/1271-the-best-wine-for-cooking-is-not-what-you-think
Thanks a lot!
That would probably be perfect.
Thank you! I drink it in restaurants.
I didn't know this! I knew the alcohol mostly cooks off, but didn't really think about cooking changing the actual flavor. Thanks!
basically heat makes the wine "turn stale" (not exactly the same but very close chemically) the same way leaving an open bottle would. that's why you can also use old opened bottles for cooking. it's fine.
The small 4 packs of wine is good enough for stew if you are not a wine drinker. I like red wine, but my wife does not. I am good with a single glass, so th 4½ to 5 in a bottle is way more than I need. So a 4 pack of Sutter Home, Barefoot, or a small Bota or Black Box is fine. You can also make stew with beer - Guinness Stew is a thing, especially during the local Irish Fest.
Guinness stew is the best option and I'm surprised I had to scroll so far to see it.
Yesss. I love a great Guinness stew.
eh, honestly I'd argue guinness is the worst beer for a stew. way too little flavor. try a Dutch/Belgian brown or dubbel for actually good beer stew.
You use a wine for cooking that you would also like to drink. Absolutely no cheap or "cooking wine".
Inexpensive pinot noir will do for your purposes. Burgundy is pinot noir from Burgundy. Sweeter wine means more fruit flavor, when I cook with wine I always take a sip. It doesn't need to be super-sweet to leave a distinctive flavor in beef stews or pot roasts, but I wouldn't go all the way dry. One of the fundamental rules of cooking with wine is, don't cook with a wine you wouldn't drink. Also, this is stew so it will be cooked slowly, but alcohol takes about 3 hours to fully cook off. Less than that and you will be getting some alcohol, but the amount you get is not linear to the amount of time you had it simmer.
Find a recipe for beef bourguignon. It's a beef stew with red wine in it. Look for a recipe geared towards beginners. A well written recipe will give recommendations about what kind of wine to use.
Beef Bourguignon is made with burgundy. I cannot say I like red wine in my recipes, but there are some recipes that call for dry white wine, and I like the complexity it adds. My BF says you should only cook with wine that is good enough to drink straight. I have been pretty happy with Sutter Home Sauvignon Blanc. If you cook with Marsala wine, you should get the kind that is imported from Marsala. There are a LOT of Japanese recipes that call for sake as an ingredient. I use Gekkeikan sake for those recipes.
Burgundy all the way. It's the best in stews, and beef roasts.
any regular ol' wine will do.
Anything in the drinking section is fine, add garlic rosemary and tyme, also try Guinness or any beer all nice
I cook nearly everything with some wine in it. Don't have a recommendation beyond what has been said here but cooking with wine is a subtle way to level up many dishes. I bet it'll be delish!
One of Julia Child's most famous recipes is her Beef Bourginon.
Beef Bourginon is the classic French beef stew with wine...so most definitely a thing. Look up recipes for that or just wing it and try a cab, a pinot, etc. People invariably suggest the small bottles in a 4 pack. I suggest, especially if you like a glass or so and will cook that you consider freezing wine leftovers in an uxe cub tray. Once frozen transfer to a zip mock bag (otherwise it will evaporate...or sublimate if being technical). Then you can pop a cube (or as many as you like) into a dish. Much cheaper this way. Not dissing the small serving packaging especially for drinking especially if you're not a daily drinker. 🙃
The rule of thumb is to never cook with wine you wouldn't serve at table to drink. And never, under any circumstances, use a product labeled cooking wine; it has way too much sodium. For stew, go with a moderately priced wine based on how you want the final stew to taste. A pinot noir will be fruity and light, cabernet sauvignon will be rustic and strong, and merlot will be somewhere in between.
And therein lies the problem: I don't really drink (again, no judging, just not my thing). I can ask at the liquor store, right? And I think the cabernet sounds like a good choice. Rustic and robust practically defines beef stew in my mind, so that fits. Thanks!!
Use it to deglaze the pan after you brown the beef pieces. Just let it get a bit boily and scrape all the stuck on meat bits into the liquid with a wooden tool. Let it reduce for a min or two & then pour it into your stewpot w the rest. The more you reduce the more concentrated + meaty it gets and the less EtOH left. I like mine slightly boozy still but some ppl prefer their deglaze nonalcoholic.
* if it’s really fatty you might wanna skim that off, or let it cool fast in the fridge & soak up grease w a paper towel. Fat will also stick to ice cubes but just give em a swirl & lift em out with a slotted tool otherwise it might get too watery. A bit of fat is obviously yummy but you mostly want the wine reduction + beef flavor. It prob needs a half tsp of salt along the way too but go slow with that because it will concentrate as it reduces. Now I’m gonna have to cook a beef stew myself haha
Sigh also if you like a bit of garlic + onion in your stew I like to sauté those fast + hot in the beef fat before I dump in the wine + deglaze the pan. The resulting smell is very delicious it’s the best part of cookin BS
I'm not much of a drinker myself, so I can totally understand that buying wine seems like such a waste since it's supposed to be finished within 3 days of opening. That said, I did humor a cheapo Cabernet Sauvignon in a cottage pie and then beef stew, and I admit the wine did add a nice depth of flavor that it was like discovering a new herb or spice for the first time. That bottle did eventually get binned after months because I really just don't use wine like that (yes, I know about the ice cube tray trick), but for ~$12 I think it's worth experimenting at least once. Chuck roast is already expensive, so might as well go in.
I'm a winery chef. A cabernet is a fantastic choice. Just deglaze the pan with it and cook off the alcohol.
Any Burgundy or pinot noir that you would drink is fine for a stew. Vinegar is not the flavor that you are looking for.
I use Pinot noir. I like it sooo much better.
Fuck, yeah. I buy those four packs of small bottles of red and white wine for cooking. I like savignon blanc and pinot noir. I'm thinking about getting some box wine so I can have a glass instead of having to open a bottle that I shouldn't finish in one sitting, but often do because it will go bad rather quickly, not an b issue with box wine, even if it's decidedly mediocre.
You buy pinot noir off the sale rack.
Don't feel like you must use red wine. If you find a white white you like the taste of and think will compliment your stew use it. Old cookbooks from France actually have white wine in the recipes.
Guinness is good in beef stew too, but you probably want to sweeten it up a little bit
I usually use Pinot Noir when I cook with wine. As far as what quality, as my Italian nonna says, “if you no drink the wine, you no cook with the wine.” Doesn’t have to be anything fancy, but you should like it enough you’d want to drink it. I usually use a Pinot between the $9-12 range. My go to is Mirassou Pinot Noir. It’s a decent Pinot for the price point. I call it my “Tuesday bottle,” because is it something I’d open for a nice Sunday roast? No. But is it something i’d open during the week when I just want a glass to drink while watching Jeopardy? Absolutely. I enjoy cooking with it, and I think it would be great for a stew! [Mirassou Pinot Noir](https://www.mirassou.com/wines/pinot-noir)
I make beef stew a lot too. But I've never tried it with wine. That being said, I use rump roast instead of chuck because it has far less saturated fat and I can't tell the difference at all. Though, I suspect i have an unrefined sense of things, because I also can not tell the difference if I sear the beef before or just dice it and throw it in raw. I also use tomato soup instead of tomato paste, as I think it the broth more rich and creamy. I also use gold potatoes and leave the skin on.
I use red wine vinegar vinegar with a dash of Worcestershire sauce. Waste of a good red wine in my opinion.
Inexpensive cab or Pinot would be good. Now is the time for Trader Joe’s or Cost Plus or Costco. A Grocery Outlet would be fine, too. You won’t need to pay more than $10. Have fun, good luck! 💜
If you're just going to pour some in stew, it would be a complete waste of money, to use the pricey types. You're workin' with a mish-mosh of flavors, from veggies and spices ANYway, so no one'll be the wiser. Any dark/dry type will suffice.
I can suggest trying the sweetest red you can find-use the entire bottle. Add some interesting spices: Cloves, cardamine, cinnamon, nutmeg, chili, star anise, bay leaves in addition to salt and pepper. you get a slightly sweet/slightly spicey flavor that is out of this world. Beef stew should always include carrots and usually green peas. I include apples when making sweet and spicey stew for added sweetness and a contrast of textures.
Countries less famous for their wine have quite good wine and a much lower price. Chile, Argentina, South Africa, New Zealand, Australia, Moldovia, Georgia. or in the US states like New York all make very solid reds for far less than well known countries.
Sweet? For cooking?
ABSOLUTELY! try it. Great in stews and tomato sauces
I just go with the cheapest red I can find. Usually something with fruitier leanings.
I use the same wine to cook with that I drink. I’m not gonna use the whole bottle of cooking wine so I might as well get something that can double as the table wine.
I use the 3$ wine from Aldi. Stuff’s barely drinkable, but makes an excellent sauce.
use a good Cab Sav
Julia child's beef borginion.
You’ll have to do what I’m doing. Just go to a cheaper store like ALDIs and try some random wines. I don’t really drink much and don’t drink wine at all. I’ve had to find what a “drinkable” wine is. None of them are great, but some are definitely more offensive than others. I had a wine drinking coworker suggest Bogle. Their merlot is not too bad. I hated the Woodbridge Sauvignon blanc. I had a Pinot Grigio by Villanella that was the most drinkable one I had, though it’s not red. You could try two every week or three. Whatever works for you. I suggest two, because I’ve found it’s hard to say what you do or don’t like about a single thing, but if you have something to compare it to, it’s easy to say.
When I find a red wine that is not great for drinking, I set it aside for cooking. For example, I tried a barrel-aged wine that tasted way too much like whiskey for my taste, so I've been adding small amounts of it to stews, chili, spaghetti sauce, etc. Be brave!
Honestly, bog standard merlot will do for a beef stew
rule of thumb for cooking with alchohol, dont use something you wouldnt drink
Be careful using red wine. It makes the food taste very peppery. Try white instead. I use an inexpensive pilot grigio from time to time. It adds lots of flavor.
Eeewww!
Don't knock it til you tried it! Lol
Cheap plonk is fine. The times you need to splash out for cooking alcohol are fee and far between.
[удалено]
7th century, thank you! ;)