- Godslamb Feb 24, 2012 07:22 PM
I want to make a Beef Bourguignon for a dinner party, but I need to substitute something for the wine. (I know, it isn't as good but...).
Any suggestions to make it just as tasty without the wine?
Aside from the flavor of wine, I think it also gives a little bright acidity to cut thru the richness of the dish. What about using a really good beef stock and then hit it with a teaspoon or so of red wine vinegar at the end. You might need to cook for another 10-15 minutes so that it smooths into the sauce.
Aren't there some non alcoholic wines at your grocer? I don't know if any are comparable to a burgundy though. Here is a link to a producer of non alcoholic wines. http://www.arielvineyards.com/
I don't drink, but I do use wine in cooking. It might be that a bottle of burgundy used for this dish would be OK. The alcohol should mostly cook off.
Otherwise, the non alcoholic wines are a good option for you, I think.
Actually, while some alcohol evaporates off when cooking, not all does. For a wine heavy dish like this, cooking with real wine still leaves a noticeable amount of alcohol, for people who can't drink at all for whatever reason. For example, simmering uncovered for 1 hour on the stove still leaves about 25% of the alcohol, simmering for 2 1/2 hours still leaves about 5%.
However, if you're cooking the food *covered* you won't get rid of very much of the alcohol at all. It will evaporate, but condense again rather than escaping.
I mean no disrespect whatsoever....but making boeuf bourgignonne without wine leaves you with just beef stew.
It's easy to substitute small amounts of wine -- but for something like this, there's so much wine, and the flavor of the wine is so integral to the dish, that I really, really urge you to find another recipe, as there's really no way to create the flavor unless you're using the original ingredients.