Beef Stew Taste Problem-Acidy flavor
I made a large beef stew & it turned out to have an acidic taste to it. (new recipe) I used red wine, Guiness Stout, 3 lbs meat, carrots, celery, 6 garlic, 1 parsnip, clove, thyme, 4 cups beef broth, I used 1 red banana pepper for a bit of spice, paprika, etc. I did not put potato in it because I'll be freezing it. How do I eliminate that acidic taste (mouth feel) from the stew?? I need an answer fairly soon. Thank you .....Larry
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1st, absence of fat in your list; the combination of red wine AND beer.
For next time (if you make it again), saute the beef in some good fat before you add the liquids. Your choice, but olive oil is always good.
To fix now, add half to one tbsp per lb of meat.
2nd, I wonder if the volume of wine and beer or some interaction between them is a problem. In any case, it's unusual. [Wine is usually/often used in French stews and beer in Belgian ones.]
The addition of fat may help balance the flavors, or more broth to dilute the acidity. Last, when you add the potatoes, they will absorb some of the acid and make it less assertive.