How do you get rid of the strong taste wine in stew?

You can't really get rid of the wine taste entirely once it's cooked into a stew, but you can definitely lessen it. Here are a few tips:

During Cooking:

* Use less wine: If you're worried about the taste, start with less wine than your recipe calls for. You can always add more later if needed.

* Choose a mild wine: Dry wines like Sauvignon Blanc, Pinot Grigio, or dry Riesling have less pronounced flavors than red wines like Cabernet Sauvignon or Merlot.

* Add acidity: A squeeze of lemon juice, a splash of vinegar, or a tablespoon of tomato paste can help balance the sweetness and intensity of the wine.

* Simmer longer: The longer your stew simmers, the more the alcohol will evaporate and the flavors will meld.

After Cooking:

* Thicken the stew: Adding a cornstarch slurry or a roux will help absorb some of the wine flavor.

* Adjust the seasonings: Experiment with different spices and herbs to mask the wine taste. Consider adding more salt, pepper, garlic, onions, or other flavorful ingredients.

* Add a dollop of cream or sour cream: Dairy products can soften the wine flavor and add richness to the stew.

* Serve with a side that contrasts: A simple side of bread or rice can help balance the flavor of the stew.

Important Note: It's important to remember that wine is meant to enhance, not overpower, the flavor of your stew. If you're still unhappy with the taste, you can always try adding more of your other ingredients or starting over with a different recipe.