Please, for the love of all that is tender, do not use sweet red wines like port or dessert wines unless you want beef stew that tastes like a jam sandwich. Similarly, avoid cheap cooking wine, which is basically salted sadness with a “wine” sticker. Your stew deserves better than regret.
Also, a word on white wine: it works in a pinch, but it’s like wearing flip-flops to a formal dinner. You can do it, but everyone will notice the lack of gravitas. If you must, double the mushrooms for umami backup.
