Why is my beef stew in red wine black?

It has nothing to do with not putting potatoes. First of all, the blood of your beef has not been cleaned. Beef can be soaked in cold water for 40 minutes before cooking. When cooking, first boil the beef with boiling water, which is called minced raw, or you can remove the bloody smell twice. Secondly, because you put mushrooms in it, you can cook them in beef stew alone. Mushrooms can also be scalded with boiling water in advance. When cooking, you can put some tomatoes or ketchup in moderation, which will not only make beef bright red, but also improve the taste. As for red wine, when the beef and all the ingredients are cooked, pour it in and cook for one minute. Put it in advance, and then put it when it is ripe. It doesn't smell like red wine. You put onions, mushrooms and carrots. They are not cooked together. They should be orderly. The meat fiber of beef is very old, so you need to cook it in advance and put oil in the pot, then add onion, tomato sauce, salt monosodium glutamate, vinegar, sugar, beef, carrots, and finally put mushroom red wine. A little thickening powder can thicken the soup and wrap it on various materials. Don't pour the soup of beef stew, the smell of beef is all there, just pour it when stewing carrots. I hope I can help you.