what to put in casseroles for the sauce?

[wolfhound]

Pre DC, I used to glug a bottle of wine into slow-cooked casseroles. Now that doesn't feel quite right (even though I know all alcohol will have bubbled off, and the DC prob won't eat it anyway...) So, what to add to make the sauce a bit thicker/tastier? Just stock seems a bit thin and boring.

Beer

My DD loves my steak and ale pie.

Honestly, you know there's nothing wrong with putting wine in, don't you?

I think somewhere in my head there is the (obviously stupid) idea that the DC will get addicted to the taste of the wine and then when they first taste the real thing get carried away. Looks really stupid now I've written it down. Especially as they show no signs of getting addicted to the taste of ANYTHING I cook, frankly.

Personally, I'm all for wine. But I also use tomatoes a lot in casseroles etc.

Also, you can use stock and wine mixed to reduce wine quantities. To make it more interesting at the end, put in a dollop of yoghurt/creme fraiche/cream.

A sauce made with wine doesn't really taste of wine, does it?

And as you've now worked out it's aversion therapy ...

yes you are probably all right and i should just go back to the bottle of plonk. might water down as per blingloving. was just wondering what other people put in their casserole sauces - can't only be wine (or beer :) ) can it?

caramelised onion and garlic, bit of plain flour mixed into that.