Homemade beef stew is a hearty and comforting meal. Making it from scratch means that you can control the amount of fat and sodium it contains, creating a healthier meal. But, making beef stew yourself also means the outcome is little less certain. All tomatoes are acidic, some more so than others, and you don’t have industrial quality control measures at home. Not to worry. Fixing acidic stew is a snap once you know the secret.
Scoop ¼ tsp. of baking soda out of the box or canister. Baking soda is alkaline and neutralizes acids.
Sprinkle the baking soda all over the surface of the beef stew. Don’t be alarmed if it sizzles and bubbles up. That’s a chemical reaction between the juices in the stew and baking soda, and it’s normal.
Stir the baking soda in the beef stew until it is all dissolved. Let the baking soda cook in the stew for five to 10 minutes and then taste it.
Add another 1/4 tsp. of baking soda if the stew still is too acidic, but any more than that will result in a salty taste.
Caramelize the onions before putting the stew ingredients together for a sweeter beef stew.
Never try to neutralize acid with wine, because wine is acidic.