Best 3 Beef Stew Canning Recipes

Beef stew is a hearty classic dish, combining tender beef, flavorful vegetables, and a rich savory broth. Canning beef stew is a fantastic way to preserve this comforting meal for later enjoyment. Whether you're a seasoned home canner or just starting out, this article will guide you through the process of safely preserving beef stew in jars, ensuring you can savor this delicious meal whenever the craving strikes.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEW - CANNING

Beef Stew - Canning image

This is a simple beef stew recipe that was created when I realized that I have bad stomach problems. I am in the process of creating recipes that anyone can eat that still taste good to everyone else too. This is the first of many...

Provided by pcaudill

Categories Stew

Time 2h10m

Yield 4 pints

Number Of Ingredients 12

Ingredients

2 lbs chuck, cut into 1 in cubes
3 medium russet potatoes
3 medium carrots
1/2 cup coarsely chopped onion
1/4 cup chopped celery
1/2 teaspoon sea salt
1/8 inch sliver garlic
1/4 teaspoon fresh ground black pepper
1/4 cup boiling beef broth
1 tablespoon corn
1 tablespoon peas
1 tablespoon green beans

Steps:

Chop all veggies except celery to uniform size, about one inch or so.
Add all of the first ingredients to jars leaving 1 inch of headroom.
Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
Process for 60 min at 10 psi.

Nutrition Facts : Calories 736, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 507.8, Carbohydrate 35.7, Fiber 5.5, Sugar 4.5, Protein 46

CANNING BEEF STEW

Canning Beef Stew image

Canning beef stew is a simple way to put a hearty, ready-to-eat meal right on your pantry shelf.

Provided by Ashley Adamant

Time 2h

Number Of Ingredients 10

Ingredients

4 to 5 lbs stewing beef, cut into 1 to 1 1/2 inch cubes
Olive oil to brown meat
12 cups potatoes, peeled and cut into 1'' chunks, or about 5 pounds potatoes as purchased, about 4 pounds when peeled, trimmed & prepared
8 cups carrots, sliced into 1/2 inch rounds, or 2 1/2 lbs prepared (peeled/chopped), from 3 lbs as purchased
3 cups onions, peeled and chopped into 1/2 inch pieces, or 1 lb prepared from 1 1/4 lbs as purchased or 2 medium onions
3 cups celery, chopped, from about 1 pound prepared or 1 small celery head
12 cups beef stock, homemade or store-bought, plus more to fill if nessisary
4 1/2 tsp salt, optional, adjust to taste (not required for preservation, only flavor)
1 tsp dried thyme, optional, adjust to taste
1/2 tsp black pepper, optional, adjust to taste

Steps:

Brown the beef in a small amount of olive oil. Work in batches and don't crowd the pan. It should be nicely browned on the outside, but not cooked through. Do not use flour to brown the meat!
Bring beef broth to a simmer in another pan. Add the browned meat, vegetables, salt, and seasonings, then return to a simmer. As soon as it begins simmering, prepare to pack the jars.
Use a slotted spoon to scoop out the beef and vegetables into canning jars. Evenly distribute the solids across all the jars, leaving 1'' headspace.
Ladle the simmering beef stock over the top of the solids, still maintaining 1'' headspace.
Wipe rims and attach 2 part canning lids to finger tight. Use a jar lifter to place the jars in your pressure canner, and then close the lid.
Allow the steam to vent for 10 minutes, then seal the pressure canner and bring it up to temperature.
Process the jars at the appropriate pressure for your altitude (see notes) for 75 minutes for pints and 90 minutes for quarts.
When the canning time is complete, turn off the heat and allow the canner to cool naturally back to room temperature before opening the canner. (Do not open early, or attempt to speed cool the canner!)

HOME CANNED OLD- FASHION BEEF STEW

Home Canned Old- Fashion Beef Stew image

Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.

Provided by michEgan

Categories Stew

Time 2h

Yield 8 pints

Number Of Ingredients 13

Ingredients

2 1/2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup shortening
2 cups water
5 cups carrots, slices
5 cups peeled potatoes
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 tablespoon salt
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/4 cup flour
1/2 cup cold water

Steps:

In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
Makes 8 pints.

Tips:

For the best flavor, use a well-marbled chuck roast or beef stew meat.
Brown the beef in batches to avoid overcrowding the pan and steaming the meat.
Use a Dutch oven or large pot with a tight-fitting lid for even cooking.
Add plenty of vegetables to the stew, such as carrots, celery, onions, and potatoes.
Season the stew with salt, pepper, garlic, and other herbs and spices to taste.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew hot with mashed potatoes, egg noodles, or rice.

Conclusion:

Beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also relatively easy to make and can be canned for later use. By following the tips in this article, you can make a delicious and nutritious beef stew that your family and friends will love.