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Old 12-31-2011, 10:34 AM   #11
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You could try the recipe with less wine - maybe a half cup.

Was the beef really tender when the recipe was done? The cooking time seems short.
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Old 12-31-2011, 10:37 AM   #12
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Thanks for all the replies. I don't drink alcohol, which might explain my sensitivity to it, but I enjoy a lot of dishes that use it. I concur with others that you should not cook with any wine that you would not drink. Well, since I don't drink wine, it is very hard to do that.

I'm going to adjust the recipe (or find another) in a few days and deglaze and let it boil for a while to see what difference it makes.
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Old 01-01-2012, 12:46 PM   #13
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You could try the recipe with less wine - maybe a half cup.

Was the beef really tender when the recipe was done? The cooking time seems short.
I actually cooked it for an hour longer, and the beef came out very tender. Neither the beef nor the sauce were flavorful, so next time I will actually season the beef as well as the flour. It seems I had to add a ton of seasonings. I also added potatoes.

In fact, I will probably try another recipe or make so many modifications to this one that it really won't be the same.
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Old 01-01-2012, 12:54 PM   #14
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I also find the flavour of red wine in food a little too much though I enjoy rich sauces. I always add too much wine and have to rescue the sauce
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Old 01-01-2012, 02:24 PM   #15
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...In fact, I will probably try another recipe...

Probably the best way to go.
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Old 01-01-2012, 02:36 PM   #16
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First, let me say that I'm not a fan of too much wine in food. I like some, but I don't want it to overpower. It should be used more like a seasoning.

However, about three or four years ago I found the following beef stew recipe on Simply Recipes. I was hesitant to try it because it called for a LOT of alcohol. 1 cup of red wine AND 1 cup of Guinness Stout. But the reviews were favorable so I gave it a shot.

It's simply the best beef stew recipe I've ever had. Give it a try. I think you'll be as pleasantly surprised as I was how well the flavor combination works.

Recipe here:
Irish Beef Stew Recipe | Simply Recipes
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Old 01-01-2012, 02:41 PM   #17
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Quote:
Originally Posted by Steve Kroll View Post
First, let me say that I'm not a fan of too much wine in food. I like some, but I don't want it to overpower. It should be used more like a seasoning.

However, about three or four years ago I found the following beef stew recipe on Simply Recipes. I was hesitant to try it because it called for a LOT of alcohol. 1 cup of red wine AND 1 cup of Guinness Stout. But the reviews were favorable so I gave it a shot.

It's simply the best beef stew recipe I've ever had. Give it a try. I think you'll be as pleasantly surprised as I was how well the flavor combination works.

Recipe here:
Irish Beef Stew Recipe | Simply Recipes
Sounds good, but I am skeptical of the Guinness. I have only tasted Guinness on this side of the pond and I think it is really nasty (and I usually like brown beer). Do you like Guinness?
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Old 01-01-2012, 02:52 PM   #18
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Sounds good, but I am skeptical of the Guinness. I have only tasted Guinness on this side of the pond and I think it is really nasty (and I usually like brown beer). Do you like Guinness?
I'm not a Guinness lover. I have to admit I was skeptical, too, but something about the beer and wine combination balances everything out.
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Old 01-01-2012, 03:12 PM   #19
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Good Solution

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Sweet or dry vermouth, marsala, sherry. They taste less harsh in recipes.
This usually works well for me, too...giving flavor, but not too pronounced or harsh.
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Old 01-01-2012, 03:21 PM   #20
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I can't drink Guinness, either, but have had recipes made with Stout and they are FANTASTIC. One is a gingerbread that's fabulous. Give it a try; you'll be happily surprised.

Can't wait to try this beef stew myself. It's supposed to get colder here in the Northeast/Mid-Atlantic this week...perfect time to make.
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