LOOKING for: Canning beef stew

mandie6091August 15, 2007

I would love to have a recipe for canned beef stew, has anyone got a good one, that they can give me. Thanks, mandie6091

Thank you for reporting this comment. Undo

mandie, I have better luck canning the beef and the vegetables separately. By the time the beef has processed long enough, the vegetables are too soft.

I just canned mixed vegetables cut into stew sized chunks as per the Ball Blue Book for time. The beef I canned using KatieC's Beef Burgundy recipe, it was delicious with bacon and mushrooms, yummy.

Beef Burgundy for Canning
Recipe By :Katie, November 2002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds cubed beef chuck roasts -- (or use stew meat)
2 large onions -- coarsely chopped
10 slices bacon -- diced, cooked and drained
1 whole garlic bulb -- peeled and thinly sliced
3 cups beef broth
3 cups Burgundy wine
1/2 lb. fresh mushrooms, sliced -- or 2 cans mushroom stems and pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon thyme
These measurements are approximate. You need enough liquids to cover beef and veggies.
Brown the beef cubes and set aside in a large stockpot. Brown onions and garlic and add to beef. Cook and drain bacon and add to beef. Stir in remaining ingredients and simmer about an hour.
Pour into hot, clean jars, leaving 1" headspace. Remove air bubbles. Wipe rims and adjust two piece lids.
Process pints for 60 minutes and quarts for 75 minutes. Dial gauge canners: use 11 lbs at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft., and 14 lbs. over 6000 ft.
Weighted gauge canners: use 10 lb. weight at 0-1000 ft., and 15 lb. weight over 1000 ft.
To serve: heat and thicken with cornstarch or a roux. Serve over rice or noodles. Would also make a good stew.
"5 quarts"

When I want stew I just open a jar of beef, drain the broth and thicken it into gravy, then add the beef and a jar of the vegetables (after draining them). Heat until warmed through and serve with homemade bread or biscuits.

Happy canning!


    Bookmark   August 17, 2007 at 5:17PM
Sign Up to comment
More Discussions
RECIPE: Green Tomato Cake
This was really good! Green Tomato Cake 199 reviews...
RECIPE: anise liquid ..?
In making biscochitos, I find the anise seed is not...
RECIPE: Oven Canned Tomatoes
Since 1974 I've used this recipe to process/can my...
recipe: iso - shelf stable recipe for peache - not jam
Hi all, I have a lot of frozen peaches that I put up...
LOOKING for: Christmas Cookies
Is it time to start posting Christmas Cookies yet???...
© 2015 Houzz Inc. Houzz® The new way to design your home™