What is the best type of wine to use in beef stew?

Question

one that doesn't cost too much but has a rich flavor

I'm not a wine drinker, so I don't really know about brand names or types. I do know that marsala is not a good choice for beef stew. I see that most recommend burgundy -- any brand preference?

Answer 1

Cabernet seems to go best with pepper, bay leaves, and rosemary.

I did this once and it tasted pretty good, but it made the Dutch noodles purple.

Be sure to leave the wine out and breathing for at least 24 hours, it will enhance the flavor. The wine's flavor is determined by its quality and so you should make sure that you get a high rated wine (your liquor store will give ratings). Most liquor store clerks won't know about cooking, but ask for a rich flavored wine that is popular and he will point one to you.

When you use it, pour it into a skillet and let the beef cubes soak it up.

I would recommend using a lager or beer instead because it is cheaper and tastes way better. The grains mix very well with carrots and potatoes and you won't be stuck with a purple stew. Guinness was a bit too much, but Fat Tire was good as was Lion's Head and Sam Adams.

I would try to use celery, carrots, three kinds of potatoes, tomato, green peppers, mushrooms, onions, and maybe a little spinach. After 4-8 hours of cooking, all the flavors just blend together.

You can ask your super market for some bones for stewing. Boil them in water for an hour or two to make some stock. Alternatively, you can use beef bullion.

Get a fresh bay leaf and place it in the pot, just make sure you can find it later. If you serve the stew over a bed of rice or egg noodles it will go longer.

Answer 2

use a Cote de Rhone- Guigal is a readily available brand. Around $10.00
In America Burgundy doesn't tell you what kind of grapes are in the wine. In France only Pinot Noir grapes can be used if the label says Burgundy.
Cabernets become jammy and Merlots are wusssy to start with and cooking doesn't improve them. Stick to blends of grapes rather than a single grape variety.

Answer 3

I prefer a rich Burgundy wine. There are a few brands you can purchase.

Answer 4

Marsala

Answer 5

Try Tawny Port, dry sherry or a splash or cognac at the end. Gives it a beautiful finish. Some merlot turns your beef purple.

Answer 6

Eat Well. Spend Less. Use RED WINE!

Answer 7

Burgundy, but a Valpolicello or Chianti can also be used - they are both "bold" dry wines.

Good Luck!

Answer 8

How about Abruzzo - Montepulciano d’Abruzzo (2002)

It goes well with Lamb Stew... U can try it...

Answer 9

make sure it's a red wine that you'd drink.
a nice cote du rhone, burgundy, cabernet would do

Answer 10

red wine