✔ Updated · 13 swaps with ratios, mostly alcohol-free
Red wine gives beef stew depth, acidity and color, but you can skip it and still get a rich, savory pot. My family stew is wine-free most weeks, so here are the swaps I trust, with ratios.
The best substitute for red wine in beef stew is beef broth with a splash of red wine vinegar: 1 cup broth plus 1 tablespoon vinegar for every cup of wine. For a fruitier, wine-like flavor, use non-alcoholic red wine 1:1, or half unsweetened pomegranate, grape or cranberry juice and half broth. Strong black tea with vinegar adds the dry, tannic finish.
- Best overall: beef broth + red wine vinegar.
- Closest flavor: non-alcoholic red wine, 1:1.
- Fruity and tart: pomegranate, grape or cranberry juice, cut with broth.
- Boost depth: brown 1 to 2 tablespoons tomato paste with the onions.
The Best Substitutes for Red Wine in Beef Stew
Ratios are for each cup of red wine the recipe calls for. The first eleven are alcohol-free; the last two are for when you are simply out of red wine.
1. Beef broth + red wine vinegar
The best all-round swap. Use 1 cup beef broth plus 1 tablespoon red wine vinegar for every cup of wine.
2. Non-alcoholic red wine
Tastes most like the real thing, used 1:1. Many contain up to 0.5% alcohol, so check the label if you avoid alcohol completely.
3. Unsweetened pomegranate juice
Tart, fruity and deep red. Use half juice and half broth, plus a splash of vinegar if it tastes sweet.
4. Red grape juice + vinegar
Closest grape flavor without alcohol. Use half juice, half broth, plus 1 tablespoon vinegar per cup to cut the sweetness.
5. Tart cherry juice
Brings dark-fruit tang and color. Use unsweetened juice, half and half with broth, for a rich, slightly fruity stew.
6. Unsweetened cranberry juice
Sharp and tannic like wine. Use 1/2 cup juice with 1/2 cup broth per cup of wine; avoid sweetened cocktail juice.
7. Strong black tea + vinegar
Tea's tannins mimic wine's dry finish. Brew strong, then use 1 cup tea plus 1 tablespoon vinegar per cup of wine.
8. Balsamic vinegar + broth
Sweet-tart and dark. Stir 1 to 2 tablespoons balsamic into 1 cup broth; too much makes the stew sour.
9. Tomato paste + crushed tomatoes
Adds acidity, color and body. Brown 2 tablespoons paste with the onions, then add crushed tomatoes for part of the liquid.
10. Mushroom soaking liquid
Liquid from soaking dried porcini or shiitake adds deep, savory umami. Strain out grit and use with broth 1:1.
11. Worcestershire sauce + water
A pinch-hit fix: 1 to 2 teaspoons Worcestershire in 1 cup water or broth adds savory tang and color.
12. Dark beer or stout
Contains alcohol. Gives a malty, Irish-style stew; use 1:1. Not alcohol-free, and bitter stouts suit long braises best.
13. Dry white wine
Contains alcohol. Fine if you are just out of red; use 1:1 with a teaspoon of tomato paste for color.
Red Wine Substitutes Compared
| Substitute | Per 1 cup red wine | Flavor | Alcohol-free? |
|---|---|---|---|
| Beef broth + vinegar | 1 cup broth + 1 tbsp red wine vinegar | Savory, balanced | Yes |
| Non-alcoholic red wine | 1 cup | Closest to wine | Up to 0.5% ABV |
| Pomegranate juice | 1/2 cup juice + 1/2 cup broth | Tart, fruity | Yes |
| Red grape juice | 1/2 cup juice + 1/2 cup broth + 1 tbsp vinegar | Fruity, sweeter | Yes |
| Cranberry juice (unsweetened) | 1/2 cup juice + 1/2 cup broth | Sharp, tannic | Yes |
| Black tea + vinegar | 1 cup strong tea + 1 tbsp vinegar | Dry, tannic | Yes |
| Balsamic + broth | 1 cup broth + 1 to 2 tbsp balsamic | Sweet-tart | Yes |
| Dark beer or stout | 1 cup | Malty, bitter | No |
| Dry white wine | 1 cup | Lighter, crisp | No |
Why Red Wine Is in Beef Stew
Red wine adds three things: acidity that brightens the rich gravy, fruity depth, and a deep color. It also helps lift the browned bits off the bottom of the pot when you deglaze.
A good substitute replaces at least two of those. That is why broth works best with a splash of vinegar, and why sweet juices need cutting with broth and a little acid.
How to Make Beef Stew Without Wine
- Brown the beef well in batches; the browned bits are where most of the flavor comes from.
- Cook the onions, then stir in 1 to 2 tablespoons tomato paste and let it darken for a minute or two.
- Deglaze the pot with your substitute, scraping up the browned bits.
- Add the remaining broth, a bay leaf and thyme, then simmer gently, covered, for 2 to 2 1/2 hours until the beef is fork-tender.
- Taste at the end. If it tastes flat, add vinegar a teaspoon at a time; if it tastes sharp, add a pinch of sugar.
Does the Alcohol Cook Off?
Not completely. USDA data shows that food simmered for 1 hour still keeps about 25% of the alcohol, and about 5% after 2 1/2 hours. If you need a stew that is fully alcohol-free, for health, religious reasons, pregnancy or children, use one of the alcohol-free swaps above and skip regular wine and beer.
Common Mistakes
- Using sweetened juice straight: it makes the stew taste like dessert. I tried it once, and nobody asked for seconds. Cut it with broth and add vinegar.
- Too much vinegar: start with 1 tablespoon per cup and add more at the end.
- Skipping the browning: without wine, browned beef and tomato paste carry the flavor.
- Plain water alone: it works, but season boldly or the stew will taste thin.
More Stew Help
Make our classic beef stew recipe with any of these swaps, or try beef tips and gravy. Need other swaps? See our white wine substitutes and mushroom substitutes.
Frequently Asked Questions
What can I use instead of red wine in beef stew?
Use beef broth with a splash of red wine vinegar, about 1 tablespoon of vinegar per cup of broth. Non-alcoholic red wine works 1:1, and unsweetened pomegranate, grape or cranberry juice mixed half and half with broth gives a fruitier, wine-like flavor. Brown some tomato paste for extra depth.
Can I make beef stew without wine?
Yes, and I do it all the time. Many classic beef stews use only broth. Brown the meat well, cook tomato paste with the onions, deglaze with broth, and add a splash of vinegar or Worcestershire sauce at the end for brightness. The stew will be just as rich, only slightly less fruity.
Can I use grape juice instead of red wine in stew?
Yes, but grape juice is much sweeter than wine. Use half grape juice and half beef broth, and add about 1 tablespoon of red wine vinegar per cup to balance it. Unsweetened or 100% juice works best; avoid grape drinks with added sugar.
Does alcohol cook out of beef stew?
Only partly. According to USDA data, about 25% of the alcohol remains after 1 hour of simmering and about 5% after 2 1/2 hours. If you need a completely alcohol-free stew, use broth, juice or tea instead of wine or beer.
How do you make alcohol-free beef bourguignon?
Replace the red wine with beef broth plus 1 to 2 tablespoons of red wine vinegar, or half unsweetened pomegranate or grape juice and half broth. Add tomato paste, thyme, bacon, mushrooms and pearl onions as usual. Non-alcoholic red wine gives the closest classic flavor.
