Beef Bourguignon Wine Question
After Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. but prior to adding the beef stock, reduce the wine to almost a syrup. Most of the alcohol will be driven off, along with most of the water. When the, relatively large volume of beef stock is added, the concentration of alcohol will be greatly reduced. You may need to add additional liquid to make up for the missing wine and You may need to adjust how the garlic is handled, so to not over cook at high heat.

Edited to remove wrong chemistry.