Which would you use & Why - Beef Stew
I'm trying out today a new variation of a beef stew that calls for
1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL) (That's how its listed in the ingredient list)
The instructions state:
Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes.
I have all three alcohols (red is a Pinot Noir) but not sure which one to use. I usually use the first option listed in the ingredient list but the instructions list wine instead of sherry. Probably overthinking this but what would you use and why? I do like the nuances sherry & vermouth bring to a stew and I'm inclined to use a good bottle of sherry.
The recipe I'm making is the Food Lab's All-American Beef Stew Recipe. It has two favorite ingredients that are not usually included in most my standard beef stew recipes such a: anchovies and unflavored gelatin.
14 Comments
Just following up on what I decided to use for the stew. Dry Sherry. I've made 100's of beef stews but I used the above-mentioned recipe and followed it exactly except for the peas. I used edamame. I made it yesterday so I would have something comforting to eat during the snow storm today. I'm sure by tonight it will be better like most stews become while sitting in the fridge with all the ingredients melding together. I love making beef stews and thank you all for your input.
It certainly wouldn't be "All-American" but the Japanese have a long history of cooking animal proteins with sake.
Use about 1/4 to 1/2 cup in the whole recipe.
The fact that the instructions mention wine doesn't really mean anything. Technically all three are wines (both sherry and vermouth are fortified wines, vermouth also has the addition of some herbs) and clearly the recipe author is using the word "wine" as a generic term.
For me, I would opt for the red wine since this is supposed to be "All-American" [sic]. Both sherry and vermouth have distinct flavors that are decidedly more Continental and regional specific than red wine.
In any case, the Serious Eats recipes are well research and tested, the final product is probably great regardless of which bottle you choose.
Good luck!
Red wine is traditional and evokes boeuf bourgignon
Dry vermouth has more herbal notes
Sherry is sweeter, suggests Spain, works well with the anchovies.
Pick what you like, or what's new to you for a different stew.
https://www.seriouseats.com/2015/02/how-to-choose-red-white-wine-for-cooking.html