It won't have the same flavor, but you can just use beef broth or water if you need to. It is just a liquid, and the red wine itself will add a rich flavor. If you don't have it sub with the broth or water.

Tami

The few times I have made this dish I just used a red burgundy.

It does not have to be expensive; just something you would actually drink along with the meal.

Never use 'cooking wines' in any dish; that's one piece of advice that all good cooks give.

Here is a link to "Boeuf Bourguignon" from the Cuisine-France website.

Here is a link that might be useful: Boeuf Bourguignon

I think if you make it without red wine, it's no longer beef bourguignon. :0) I agree, beef broth.

A bottle of Mateuse is perfect for this dish.

The recipe I thought I would use already calls for beef broth and red wine. I do not want to use wine but want the flavor so I thought anyone on here might have used something else to main tain the same results.

My sister lives in Lexington, Ohio are you near there?

Beef bourguignon won't be beef bourguignon without the Burgundy wine. That's the "bourguignon" part. If you're concerned about the alcohol content, most of it will cook off.

Here is a link that might be useful: cooking with alcohol

I'd use red wine vinegar and/or beef broth. Even a beef bouillion (sp?) cube.

I guess it would help with a recommendation to know why you want to exclude the wine... You don't want to use alchohol? You don't want the expense of buying it? You don't want to have go to the store to get it?

Also it would help to see your recipe... Here's some ideas..

Cherry, Cranberry or Grape juice
Balsamic or Red Wine Vinegar
Apple cider
Nonalcoholic wine
Soy, Teriyaki, Worcheshire Sauce or even Ketchup
Veggie or Beef stock (just add extra beef stock)

I'd probably try the red wine vinegar or grape juice... no, actually I wouldn't be making the dish without the wine...maybe find a different recipe altogether?

I agree with what's been said. If you don't want to use the wine find a different recipe....because there is no substitute for the flavor a burgundy/red wine imparts in a dish like this.
It just becomes beef stew without the wine.

Wine tastes like wine. Pretty much nothing else does. Is it the alcohol you object to?

Without the burgundy, it's just beef stew. Any flavor you like in beef stew could be used.

I think vinegar would be way too tart and sour, and most fruit juices would be too sweet. If I were out of red wine, I would probably use a hearty beer. It wouldn't be the same, but it would be delicious in a different way.

Sunshines, I am up near Lake Erie.

Tami

I would NOT use the vinegar, not at all. You'll have a disaster, and possibly inedible dish. Red wine vinegar is in no way a substitute for red wine!

Obviously, you'd want to cut the balsalmic or red wine vinegar amount adding broth, water, or juice (and maybe even add a little sugar) especailly if the recipe calls for a lot of it... Same with Soy, Worcheshire sauce or any potent suggestion - You would need to cut those with some liquid. Three cups of Worcheshire Sauce is probably not going to go over too well!!!

But don't neccesarily rule out vinegar totally... beef is marinated and cooked in vinegar often.. Even in semi-large amounts it is very edible... it will just have more of a sauerbraten tang than a bourguignon one.... which I personally kind of like.

The Beer idea sounds good too.

Beer won't taste anything like red wine either. But it makes a great Carbonnades a la Flamande.

I have an almost total intolerance to alcohol (one sip and my face flames red). I made Coq au vin, with wine, and had no reaction. The cooking (stovetop, oven, stopetop again) must have cooked the alcohol away. All of it? I don't know. Maybe there is a method to guarantee it is all cooked away.

Here is an interesting article on how much alcohol is lost when cooked.

Here is a link that might be useful: See chart

A splash of vinegar is one thing, but more than a little is something else.

As everyone says, without the wine, it's just a different dish. What about non-alcoholic wines, if that's your problem?