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Old 08-15-2016, 11:48 AM   #11
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Originally Posted by blissful View Post
I'm going to visit a friend that doesn't use alcohol, not even in cooking.

I make a really good beef bourguignon, beef, onions, more onions, mushrooms, burgundy wine, worchestershire, beef broth, thyme, white pepper, salt, tomato paste, etc.
I use at least a couple cups to a quart of burgundy wine in it.

If I was to substitute something for the wine, I was thinking of using a red grape juice, if that can be found, then something for the acid, and something for the tannin taste--if that is the right word. There is an astringent quality to the wine, I call it a tannin taste but I'm not sure that is right.
I'd cut back on the amount of grape juice because it will be too sweet but what else would you add to replace the tastes I'm looking for?

I understand that you can 'boil off' the alcohol but that is not what I want to do here. Any ideas?
To be honest, I think I would leave it out and substitute more beef broth. It wouldn't really be beef bourguignon but it should still taste good.
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Old 08-15-2016, 11:52 AM   #12
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Originally Posted by Dawgluver View Post
Would a bit of balsamic vinegar work?
Strictly speaking, vinegar has slight traces of alcohol - admittedly negligible but there all the same.
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Old 08-15-2016, 11:52 AM   #13
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Originally Posted by blissful View Post
Thank you for all the ideas. I like the idea of using some balsamic vinegar dawg, that will give it a little sweet and a little bite.
If you really want to do this, I would suggest red wine vinegar rather than balsamic. Here's a similar Italian recipe. You could change up the vegetables and seasonings you use in your beef bourguignon.

http://www.ciaoitalia.com/seasons/8/...wine-vinegar-2
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Old 08-15-2016, 12:05 PM   #14
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Bliss, my bet is you make more than one outstanding dish that you could do for your friend without wine or substitutions required. I'd rethink the menu myself.
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Old 08-15-2016, 02:20 PM   #15
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Yep. If your friend is that particular about alcohol, then I would not try to make something where one of the primary flavors comes from wine. Even though most of the alcohol cooks out of such dishes, for some people what's left is still too much. Whether the issue is cultural or physiological, I think that I'd just find a different dish to make.
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Old 08-15-2016, 02:37 PM   #16
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Beef Bourguignon--wine substitution

Agree with using a different recipe. Certain medications can make a person very ill if they have any alcohol, and alcohol is in a lot of stuff, including vinegars, extract, some salad dressings, other condiments, for example. DH's company produces alcohol, and it's amazing how prevalent it is in everyday ingredients.

It's a shame, I would think Blissful's beef bourguignon is delicious!
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Old 08-16-2016, 11:47 AM   #17
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Skip the alcohol altogether. There are no really good substitutes for really good wine. In one way or another it will be different. But as long as it tastes good you are ok.
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Old 08-16-2016, 01:48 PM   #18
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From what I've read, there's no more alcohol in vinegar than there is in sourdough bread, so vinegar should not be a concern. There are lots of options other than wine for making a tasty beef dish.
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