I'm making the recipe below but have no red wine... I do have some frozen homemade chicken stock that I use all the time to reduce into a sauce, but I was thinking maybe I'd be better off doing the same with cheap store bought beef stock? I'm also out of homemade veal stock... The butcher never has any bones for me. One day he'll sucker me into the 40lb box of frozen veal bones for sure, but I'm not there yet ;)
What's my best option? I also have some pretty good balsamic vinegar, could I substitute the 1/3rd cup of wine my recipe calls for, for 1/3rd cup of balsamic? Basically after my beef roast, the recipe says to take out the meat, reduce some wine, then add some stock and reduce again from there.