On Fri, 02 May 2014 12:43:57 -0500, Janet Wilder >
wrote:

>On 5/2/2014 12:06 PM, Brooklyn1 wrote:
>> On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
>> > wrote:
>>
>>> "S Viemeister" > wrote in message
>>> ...
>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>
>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>> stovetop stew?
>>>>>
>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>> cooker - it tasted just as good as the slow-cooked version.
>>>
>>> Share you recipe please?
>>
>> I think red wine ruins any braised meat, even stains it a funny
>> color... for braised beef try beer/ale.
>>
>I like red wine in a braise. Maybe the Boons Farm "wine" you are using
>has funny coloring. :-)

Red wine in cooking treads a fine line with me - any tannin taste or
over discolouration does put me off, I have to admit. I've had really
good braises etc. with red wine... but I've had just as many I didn't
like for the above reasons.

I've learnt that you really do need a reasonably good quality bottle
of red for a good result, yet with white wine I find I can use just
about any cheap bottle and still be happy with the result.