Beef Bourguignon Wine Question I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she had used Ina Garten's recipe. You can find it here Ina Garten: Beef Bourguignon. 

I made it to the recipe, with the exception that I couldn't find pearl onions, so I used regular. My co-worker's batch was excellent and there was just a hint of wine. Mine tasted extremely boozy. I think I even let it cook a little longer than the recipe called for, hoping the alcohol would cook out, but it didn't. It was very strong.

I'm not a wine guy. I don't drink it and don't know anything about it. The co-worker didn't know which wine his wife bought. I probably grabbed something red colored, possibly a cabernet sauvignon, because I know a guy that drinks it and I probably recognized the label. 

Can you guys tell me if a different red wine would taste less boozy or do I just need to reduce the amount of wine in the recipe and up the amount of stock? Thanks for the help.

Edit: By 'boozy' I meant it had a strong alcohol flavor to it. It could partially been stronger because of the tannins one of you guys said was heavy in the cabernet. Also, I attached this recipe, because the co-worker told me the one they handed me was Ina Garten's recipe. I just read through this one and the one I was handed uses much more wine. I know I've experienced in the past where a chef will have two version of a recipe posted around the internet, where they've improved it. The one they handed me and it said it was Ina Garten called for adding all the ingredients back to the pot and then adding a small bottle of wine. I think it was 750ml. You're supposed to then add beef stock to bring the level of liquid up to right below the top of the beef. I didn't have to add much beef stock. Looking at this recipe, it says 1.5 cups. So the version I had basically adds 2x the amount of wine. That could very well be the issue, though the co-worker made the same version with the same ratio of wine I did, so I guess it's also the type of wine used. I probably need to use one of the types you guys suggested.
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.