Wine substitute?

[Godslamb]

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?

[Godslamb]

Yeah, I figured as much, so I will think of another recipe for the party. Thanks all.

[wyogal]

Try this...
http://idahobecky.blogspot.com/2010/1...

[sunshine842]

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.

[sueatmo]

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.

[hotoynoodle]

those n/a wines taste terrible. awful. just use a rich beef stock and some tomato. you may need a glug of red vinegar at the end. no, it is not bouef bourgignon, but it will be very good.

[tastesgoodwhatisit]

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.

[hotoynoodle]

i don't understand how this applies to my comment? i didn't suggest just cooking with wine "anyway"?

even flaming a dish doesn't burn off the alcohol. i know all this.

[katnat]

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.