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.