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I would have to sort of agree with Chef de Maison - just put it all through a strainer/sieve, and taste the meat. If the meat tastes okay, put it back into the casserole dish and add some ordinary beef stock, stirring well and letting the whole thing come to heat. Then taste again (both meat and liquid) and see if you have got away with it!

PS. Keep the strained liquid! (freeze and use for another casserole - waste not want not!)

Jackie

Hi Atilla, I suggest you strain off the stock and reduce, check the seasoning and flavour before adding the meat back to reheat. If you want to strengthen the beef flavour a quick way is to add 150mls ish from a can of consomme. Good Luck.

no..me neither...I have done the same thing with too much vinegar in a casserole so my mum said to put some sugar in and that worked...don't know whether the same principle would apply with wine as it does turn to vinegar!!!

Sorry, not sure what to suggest, hopefully someone else can suggest something - all I can say is that it sounds fab to me!

Well a good half bottle of red and only 3/4lb beef ! (had drunk the other half in the making!) strangely it smells really over the top of wine and nothing else, just need to add something to disguise it before dishing up to the family tonight!!

Are you able to cook it more without ruining the dish? That way you will be able to cook off the rawness of the alcohol.

Btw, how much wine did you put in with how much beef? Is it possible to put in too much wine in a casserole?

Yeah - Throw the Beef away - Sorry, it's a bit early for me !!!!

Good Morning by the way