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HELP ! Making a stew..got no redwine..what can I substitute ??? (Original Post) lumpy May 2012 OP
Red wine vinegar? (less than the wine) hlthe2b May 2012 #1
I have only cider and white vinegar. I might have some rice vineger tho'. lumpy May 2012 #2
cider vinegar should work - probably use less than a cup. cyberswede May 2012 #3
I'd loan you a cup, but I used the last of mine rocktivity May 2012 #5
Or maybe some balsamic vinegar or even lemon juice HereSince1628 May 2012 #4
Thanks so much . You are all Helpfull. lumpy May 2012 #6
tip for the future SCantiGOP May 2012 #7
Got any dark beer? ohiosmith May 2012 #8
That's what I would use. HappyMe May 2012 #10
I never use vinegar in stews. ohiosmith May 2012 #11
Any beer would do. GoCubsGo May 2012 #12
Good call XemaSab May 2012 #21
Out of wine? HopeHoops May 2012 #9
Heh heh heh.. You be funny. I gave up booze about ten years ago. It was really strange, tho'. lumpy May 2012 #14
Apple juice FloridaJudy May 2012 #13
Good to know about apple juice as substitute. Thanks mucho. lumpy May 2012 #15
Chocolate. Best: dark chocolate. Any bar will do in a pinch. dimbear May 2012 #16
NO! NOT STRAIGHT VINEGAR!!! trof May 2012 #17
I'm guessing you are no fan of sauerbraten... HereSince1628 May 2012 #19
Ketchup. rug May 2012 #18
I used to make a great Coq au Mock Vin with cranberry juice cocktail. Denninmi May 2012 #20
Beer? BDize Jun 2012 #22

rocktivity

(44,555 posts)
5. I'd loan you a cup, but I used the last of mine
Thu May 31, 2012, 02:33 PM
May 2012

on the spare ribs I slow-cooked on Memorial Day.


rocktivity

HereSince1628

(36,063 posts)
4. Or maybe some balsamic vinegar or even lemon juice
Thu May 31, 2012, 02:19 PM
May 2012

along with a handful of chopped raisins, Lingon berries or such...

Vinegar brightens taste much like salt. If you add vinegar you won't need as much salt.

SCantiGOP

(13,856 posts)
7. tip for the future
Thu May 31, 2012, 02:35 PM
May 2012

A lot of times a recipe calls for a small amount of red wine, and I know most of it is going to go bad before I can drink it. I buy the 6 packs of red wine, each one is 8 or 10 ounces. Just enough for the recipe and one glass at dinner (my wife doesn't care for wine).

HappyMe

(20,277 posts)
10. That's what I would use.
Thu May 31, 2012, 03:07 PM
May 2012

1/2 dark beer and 1/2 beef stock.

Vinegar sometimes has too sharp a taste for me, ymmv.

GoCubsGo

(32,061 posts)
12. Any beer would do.
Thu May 31, 2012, 03:12 PM
May 2012

The darker the better, but a lighter-colored beer would be fine, too. Depending on the type of stew, some tequila or a dry brandy might also be a good substitute, although I wouldn't use a whole cup of it. Half a cup, maybe.

lumpy

(13,704 posts)
14. Heh heh heh.. You be funny. I gave up booze about ten years ago. It was really strange, tho'.
Thu May 31, 2012, 04:23 PM
May 2012

Without even thinking about it, one day I just didn't want to drink spirits anymore. And I haven't had any since, no problem.
My son found a bottle of Merlot in the spare room that my daughter and son-in-law left. So the stew got it's wine. Hurray!
I want to thank you all for the tips. Didn't think about using beer, my roomies usually have beer in the house. So I now have a beer source.

FloridaJudy

(9,465 posts)
13. Apple juice
Thu May 31, 2012, 03:18 PM
May 2012

Since I stopped drinking, I don't keep wine in the house. Apple juice works pretty well in most recipes. It has the right balance of tartness/sweetness. Don't use pomegranate juice. It looks like wine in the bottle, but tends to dye potatoes and pasta a disgusting shade of mauve.

lumpy

(13,704 posts)
15. Good to know about apple juice as substitute. Thanks mucho.
Thu May 31, 2012, 04:26 PM
May 2012

I have a pork recipe coming up so apple juice would go good with pork.

trof

(54,255 posts)
17. NO! NOT STRAIGHT VINEGAR!!!
Thu May 31, 2012, 05:44 PM
May 2012

Vinegar is way too sour and acidic for stew.
You might try making a roux (flour and oil) with a tiny bit of vinegar stirred in.

HereSince1628

(36,063 posts)
19. I'm guessing you are no fan of sauerbraten...
Thu May 31, 2012, 09:45 PM
May 2012

But your point should be considered by anyone cooking...it's about taste.

Every cook must cook according to his/her taste. The tongue is a better instrument to measure that than a pyrex cup or a set of spoons.

When varying a recipe, trial and error dictates doing it in small steps tasting frequently.

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