Braising meat with wine

Anytime I braise beef I use a passable red wine, really is a part of the backbone of the dish.

I'd braise in half wine half beef stock. just stright wine is a bit much

make a proper coq au vin and you’ll never eat plain old chicken stew again

Well seasoned Chuck roast seared off. Deglazed with onions, red wine, beef stock. Add in tomato paste, garlic, rosemary, thyme, bay leaves. Remove roast and drain sauce. Serve over mashed potatoes.

Simple easy amazing pot roast.

I made this wine braised pork shoulder a while back and thought it turned out good. As others have said, I’d reduce the amount of wine called for if I made it again. Very simple recipe.
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I prefer fortified wines over standard wine for braising because they are sweeter, have a more concentrated flavor, and higher alcohol content.

I find that standard wine becomes unpalatable through normal cooking processes and gives off a bitter aftertaste when used in large quantities. Fortified wines, such as Sherry, Madeira, Marsala, and Port, are more forgiving and provide better overall flavor when used in cooking.

I believe that what LL meant is that you reduce the wine by half via evaporation, and then also use beef stock. Not just reduce the amount of wine that goes into the recipe.