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Old 01-02-2012, 12:09 PM   #31
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Originally Posted by Andy M. View Post
I am one who is opposed to adding sugar. I don't care for sweet sauce. I don't think it's necessary to add sugar to mask acidity. If you can't find less acidic tomatoes, more 'normal' ingredients can be used to counteract acidic sauce.

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Old 01-02-2012, 12:37 PM   #32
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You guys nailed it, I wasn't saying replace with an equal amount of vinegar or something. In something like beef stew where flavors mix and muddle, acidity will brighten it up substantially. If the wine was to be the only substantial acidic ingredient then a substitute to brighten up the dish would be good IMO, just not an equal amount. I think sherry or balsamic vinegar would be a good addition. Even a squeeze of lemon juice at the end might work.

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Old 01-02-2012, 01:18 PM   #33
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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
Thanks. I'll give this recipe a try. It appears to be very similar to the one I used a few years ago. I'll keep my fingers crossed.

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beef, stew

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