Beef stew is a classic comfort food that is beloved for its rich, savory flavor. Traditional beef stew recipes often call for red wine, which adds depth, acidity and nuance to the stew. However, if you don’t have red wine on hand, balsamic vinegar can make a fine substitute.
The Purpose of Red Wine in Beef Stew
In traditional beef stew recipes, red wine serves a few important purposes:
- It adds acidity, which helps tenderize the meat and balance the richness of the stew.
- It provides complex fruity, earthy flavor notes.
- The alcohol helps extract flavor compounds from the ingredients.
- Its deep red color lightly stains the stew, making it look even more appetizing.
So when replacing red wine with balsamic vinegar, it’s important to consider how the vinegar can provide some of the same qualities.
How Balsamic Vinegar Compares to Red Wine
Here are some of the main ways that balsamic vinegar stacks up against red wine:
Acidity
Like red wine, balsamic vinegar has a tart, acidic bite from the acetic acid. This can help tenderize meats and balance out the rich stew broth. However, balsamic vinegar is typically more acidic than red wine. Basic balsamic vinegar has an acidity level of about 6% while high quality balsamic is around 5%. Most red wines fall between 3-4% acidity.
Sweetness
Balsamic vinegar brings a touch of sweetness along with the acidity. Less expensive balsamic vinegar often has added sugar or concentrated grape must to amplify this sweetness. Red wine, on the other hand, is not intrinsically sweet.
Fruitiness
Quality balsamic vinegar is made from grape must like wine, so it shares some of the fruity aromas and flavors. However, these tend to be more concentrated, leaning towards dates, figs and prunes rather than fresh grape. So balsamic may recreate some of the fruity notes of red wine, but not the exact profile.
Color
While a deep red wine can impart a rich color to stew, traditional balsamic vinegar has a light brown hue and won’t provide the same staining effect.
Flavor Extraction
The alcohol content in wine helps extract flavor compounds like phenols and tannins from the stew ingredients. Balsamic vinegar lacks the alcoholic strength needed for this. However, the acidity can help bump up overall flavor.
How to Substitute Balsamic Vinegar for Red Wine in Beef Stew
When substituting balsamic for red wine in beef stew, there are a few guidelines to follow:
- Use a high quality balsamic vinegar. Look for a well-aged artisan balsamic made from grape must, not a regular vinegar with balsamic flavoring. This will provide more complexity.
- Reduce the vinegar. Simmer it in a small pan until thickened and concentrated. This mimics the syrupy texture of red wine.
- Use less vinegar than wine. Start with about 2 Tbsp balsamic per 1 cup of red wine the recipe calls for. Taste and add more vinegar as needed.
- Add a bit of red wine vinegar. Adding just 1-2 Tbsp red wine vinegar along with the balsamic can help recreate the wine color and flavor.
- Boost richness. The acidity of balsamic vinegar may make the stew taste thinner. Add a bit of beef or mushroom broth to compensate.
With these tips, it’s easy to use balsamic as a tasty stand-in for red wine in beef stew recipes.
Sample Beef Stew Recipe with Balsamic Vinegar
Here is a sample recipe for a classic beef stew using balsamic vinegar instead of red wine:
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks celery, chopped
- 8 oz mushrooms, quartered
- 3 Tbsp tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 3 Tbsp balsamic vinegar
- 2 tsp red wine vinegar
- 1 tsp brown sugar
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium-high heat. Working in batches if needed, add beef cubes and brown on all sides, about 2-3 minutes per batch. Remove beef to a plate when browned.
- Add onion, carrots, celery and mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
- Add garlic and tomato paste and cook for 1 minute longer.
- Pour in beef broth and stir, scraping any browned bits from the bottom of the pot. Return beef along with any accumulated juices to the pot.
- Add bay leaves, thyme, balsamic vinegar, red wine vinegar and brown sugar. Season with salt and pepper.
- Bring to a boil then reduce heat and simmer for 1 1/2 to 2 hours, until beef is very tender.
- Remove bay leaves. Taste and adjust seasoning as needed. Serve stew hot.
This beef stew gets rich, complex flavor from the balsamic vinegar, balanced by the classic vegetables and aromatics. The bit of red wine vinegar boosts the color while the brown sugar adds back some of the sweetness from red wine. This is sure to become your new favorite beef stew recipe!
Frequently Asked Questions
What’s the best balsamic vinegar to use in beef stew?
Look for a thick, syrupy balsamic vinegar labeled as “tradizionale” or that has been aged for 10+ years. Less expensive grocery store balsamic may be too harsh. Stay away from any labeled as “balsamic glaze” as those have added thickeners.
Do I need to cook the balsamic vinegar at all before adding to the stew?
It’s a good idea to simmer the balsamic vinegar in a small pan for 5-10 minutes to concentrate the flavors and texture. This prevents it from tasting too tart.
How much balsamic do I use to replace 1 cup red wine?
Start with about 2 Tbsp good quality balsamic vinegar, adding more to taste. You may need up to 1/4 cup maximum if it’s a very bold stew recipe.
Does balsamic vinegar make beef stew taste different than red wine?
It will taste different since balsamic has a more pronounced sweet, tangy flavor compared to the dry fruitiness of red wine. But it can still add great complexity. Adjust other seasonings to balance the flavor.
Should I add water or stock along with the balsamic vinegar?
The thickness of the balsamic may make the stew taste strong. You can splash in a little beef or mushroom broth to mellow it out.
Conclusion
While red wine is a staple in many classic beef stew recipes, balsamic vinegar can make an excellent stand-in. The key is using a high quality, well-aged balsamic and balancing out the sweetness and acidity with other ingredients. Simmer the vinegar first for a syrupy consistency similar to wine. And incorporate just a touch of red wine vinegar for added complexity. With a few simple tweaks, your beef stew can still be rich, comforting and delicious even without red wine on hand.