Beef Bourguignon is a classic French stew that is made with beef, red wine, mushrooms, onions, carrots, garlic and herbs. The red wine adds a lot of flavor to the stew and helps tenderize the beef. However, some people may want to avoid using regular wine for dietary, religious or personal reasons. Fortunately, there are several good options to use instead of red wine in Beef Bourguignon.
Non-Alcoholic Wine
One of the easiest substitutes for red wine is to use non-alcoholic or dealcoholized wine. These wines go through a process to remove the alcohol content while trying to maintain the flavor. The alcohol content is usually reduced to around 0.5% or less. Your best bet is to use a non-alcoholic Merlot, Pinot Noir, or Cabernet Sauvignon since those are typical red wines used in Beef Bourguignon.
When using non-alcoholic wine, you can simply use the same amount called for in the recipe you’re following. The flavor will be slightly different than regular wine but it works well for cooking. Just be sure to get a good quality non-alcoholic wine, not one that tastes overly sweet or grape juicy. The better ones try to mimic the dry, complex flavor of alcoholic wine.
Beef Broth or Stock
Beef broth or stock is an ideal way to replicate the savory, umami flavor that red wine provides. Use a good quality beef broth, ideally homemade if you have the time. Canned or boxed beef broth can work too as long as it has good flavor and isn’t diluted. Make sure to use beef broth, not chicken.
For every 1 cup of red wine called for, substitute 1 cup of beef broth. You may want to consider reducing the beef broth down to concentrate the flavor if the recipe calls for 2 cups or more of wine. Simply simmer the broth in a pan until reduced by half before using.
Grape Juice
For a non-alcoholic option that adds fruity flavor, unsweetened grape juice is a good substitution. Go for a 100% grape juice without any added sugars. Concord grape juice provides a nice rich, jammy flavor that works well. Pomegranate juice is another good choice.
Use an equal amount of grape juice in place of the red wine. The depth of flavor won’t be quite as complex as wine, but it will add nice fruitiness. Just keep in mind that grape juice is sweeter than wine, so you may want to reduce the amount of sugar added to the stew.
Vinegar or Verjus
Vinegars and verjus (unripe grape juice) can provide acidity and tanginess similar to red wine. Good options include red wine vinegar, sherry vinegar, balsamic vinegar or verjus. Balsamic may be the best substitute as it adds both sweet and sour flavor.
When substituting vinegar or verjus for red wine, use about 1/4 the amount that the recipe calls for. These have a much stronger acidic taste than wine. For example, replace 1 cup of wine with 1/4 cup vinegar. Add it toward the end of cooking so the acidity doesn’t become overpowering.
Tomato Juice or Paste
While it doesn’t mimic the flavor of red wine, tomato juice or paste does add nice richness, acidity and color to Beef Bourguignon. Plain tomato juice or tomato paste dissolved in water or broth can work well. You can also use canned diced tomatoes.
Replace the red wine with an equal amount of tomato juice or diluted tomato paste. If using canned diced tomatoes, substitute 1 cup tomatoes for every 1 cup of wine. If you want to brighten up the flavor, add a tablespoon or two of vinegar or lemon juice.
Mushroom Broth or Liquid
For an umami flavor similar to red wine, you can make a quick mushroom broth by simmering dried porcini mushrooms in water. Or, use the strained liquid from soaked dried mushrooms or the liquid from cooking fresh mushrooms.
Replace the wine 1:1 with mushroom broth. You may want to concentrate it by simmering until reduced by half first. The earthy, savory mushroom flavor pairs beautifully with the beef and vegetables.
Water or Broth Plus Flavorings
For an alcohol-free, from scratch option, replace the wine with water, beef broth or tea. Add extra flavorings like bouillon paste or powder, tomato paste, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, herbs and spices.
Use 1 cup liquid for every cup of wine. Aim for a mix of savory brothy flavor and acidity. Start with broth or water and add flavor enhancers to taste. Let it simmer with the stew to meld the flavors.
Suggested Flavor Enhancer Combos:
- Beef broth + balsamic vinegar + tomato paste + garlic
- Beef broth + red wine vinegar + Worchestershire sauce + herbs
- Mushroom tea + lemon juice + thyme
- Water + bouillon powder + soy sauce + tomato paste
Pomegranate Juice
Pomegranate juice is a tart, fruity juice that can add bright acidity and flavor to Beef Bourguignon. It provides a nice fruitiness without being overly sweet. Look for 100% pomegranate juice without added sugars.
Replace the red wine with an equal amount of pomegranate juice. You may want to use a bit less juice if the recipe calls for over 2 cups of wine. Pomegranate molasses is another option that provides concentrated flavor.
Cranberry Juice
Cranberry juice is another good fruity, tart replacement for red wine. The bright, acidic notes work nicely to balance the richness of the beef stew. Opt for unsweetened cranberry juice, not sweetened juice or cranberry cocktail.
Substitute cranberry juice 1:1 for red wine. The flavor won’t have the complexity of red wine but it will provide nice fruity notes. Combine it with broth and vinegar to round out the flavor.
Red Wine Vinegar
Red wine vinegar makes a very easy 1:1 substitute for red wine in stews and braises. It provides a similar tanginess and color as wine. Red wine vinegar works best in small amounts of 1 cup or less. For larger amounts, combine it with broth or water.
Use red wine vinegar straight from the bottle in the same amount as what the recipe calls for in wine. Add it toward the end of cooking. Cider vinegar or sherry vinegar are also good alternatives.
Chicken or Vegetable Broth
While not an ideal substitute in terms of flavor, you can use chicken broth or vegetable broth in place of red wine in a pinch. This keeps the stew brothy without the beefy taste of beef broth. Opt for low sodium broths.
Replace the red wine with an equal amount of chicken or vegetable broth. To boost flavor, add extras like sautéed mushrooms, tomato paste, balsamic vinegar or soy sauce. Reduce the broth first to concentrate it.
Port
Port wine is a good alcohol-free substitute for red wine in stews and braises. It has a rich, sweet flavor profile that works well in Beef Bourguignon. Tawny port or ruby port both work nicely.
Substitute port for red wine 1:1. The depth of flavor will be similar to red wine, without the alcohol content. Consider reducing the amount of sugar added to the stew since port is sweet.
Grape Must
Grape must is essentially unfermented grape juice, the juice pressed from grapes before wine production. It has the flavor of wine grapes without the alcohol. Look for it at specialty grocers or online.
Replace red wine with grape must in equal amounts. Grape must may be slightly more sweet and fruity than red wine, but has a similar depth of flavor. Just watch the amount of added sugars.
Ginger Ale or Ginger Beer
For a fun, non-traditional take, try replacing the red wine with bold ginger ale or ginger beer. The carbonation will cook out, leaving just the sweet, spicy ginger flavor.
Use 1 cup ginger ale or beer for every 1 cup of red wine. For stronger ginger flavor, you can also add minced ginger, red pepper flakes or cayenne. The spice pairs nicely with the rich stew.
Cranberry or Pomegranate Juice Spritzer
For a light, fruity flavor, make a cranberry or pomegranate juice spritzer. Just mix equal parts 100% juice with seltzer water or club soda. The bubbles add a nice liveliness.
Replace the wine with equal parts juice spritzer. You can play around with the juice-to-seltzer ratio. Aim for a lightly sweet, tangy flavor that isn’t overly fizzy.
Fruit-Flavored Sodas
Don’t knock it til you try it! Fruity sodas like cherry, black cherry, pomegranate or grape can work surprisingly well in place of red wine. Look for naturally flavored sodas without lots of added sugar.
Use soda 1:1 for wine. The stew will take on a subtle fruity flavor that most likely will not taste too soda-like. Just avoid pouring yourself a glass of Bourguignon and Coke!
Conclusions
When cooking Beef Bourguignon, don’t let a lack of red wine stop you. With a few easy substitutions, you can mimic the complexity and flavor red wine adds to this classic French stew. Beef or mushroom broth, balsamic vinegar, grape juice and tomato products are all excellent options. With the right blend of umami, acidity and fruitiness, you can make stellar wine-free Beef Bourguignon.
The beauty of Beef Bourguignon is that it’s very adaptable. Feel free to play around with different flavor pairings until you find a red wine substitute that suits your tastes. And if you do want to use regular wine, go for it! Just know that you have many alcohol-free alternatives at your disposal as well.
| Substitute | Amount | Notes |
|---|---|---|
| Non-alcoholic wine | 1:1 | Use same amount; look for good quality |
| Beef broth | 1:1 | May want to reduce first |
| Grape juice | 1:1 | Use unsweetened; lower added sugar |
| Vinegar or verjus | 1:4 | Start with 1/4 amount |
| Tomato juice/paste | 1:1 | Can add some vinegar for acidity |
| Mushroom broth | 1:1 | May want to reduce first |
| Water/broth + flavorings | 1:1 | Get creative with umami boosters |
| Pomegranate juice | 1:1 | Use 100% juice; lowers added sugar |
| Cranberry juice | 1:1 | Look for unsweetened juice |
| Red wine vinegar | 1:1 | Best for smaller amounts |
| Chicken or veggie broth | 1:1 | Boost flavor with additions |
| Port | 1:1 | Lower added sugar |
| Grape must | 1:1 | May be slightly more sweet |
| Ginger ale/beer | 1:1 | Adds nice spice |
| Juice spritzer | 1:1 | Mix juice + soda water |
| Fruit soda | 1:1 | Cherry, grape, etc |