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My stew is tomato and red wine based. The stew wouldn't be the same without the wine being the principle fluid component, and no the stew doesn't taste like wine at all when it's done. It gives it a complex fruity/floral quality and helps soften the meat. The stew is cooked at simmering for 2-1/2 hours. If the recipe calls for boiling the wine, then do it ...


De-Glazing a pan with liquid (including wine) to make a sauce is a very common technique. It involves boiling the liquid to remove browned bits of food from the pan. De-Glazing Instructions This technique has been used for years and it seems move severe than what the recipe you mentioned is doing so I don't think you have anything to worry about.

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