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Canning Beef Stew
This canning beef stew is a hearty pressure canned meal made with beef, potatoes, carrots, celery, onion, garlic, and beef broth. Adapted from Ball and adjusted for real kitchen results, it yields 5 full quart jars with a rich, well-balanced broth and no wasted ingredients.
👥 10 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 45 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Prepare your pressure canner, jars, lids, and bands according to the manufacturer’s instructions. Wash the jars well and keep them hot until needed.
2
Peel the potatoes and cut them into cubes. Slice the carrots, chop the celery, dice the onion, and mince the garlic. If the beef is not already cut, trim it as needed and cut it into about 1 1/2-inch cubes.
potatoes (cubed and peeled)6 cupscarrots (peeled and sliced)4 cups
3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides, working in batches if needed so the meat browns properly instead of steaming.
olive oil (or other neutral oil)2 Tbsp
4
Once all the beef is browned, return it all to the pot if you worked in batches. Add the potatoes, carrots, celery, onion, and garlic, and stir everything together.
potatoes (cubed and peeled)6 cupscarrots (peeled and sliced)4 cups
5
Add the salt, thyme, pepper, and beef stock. Save the bay leaves for adding individually to each jar. Stir well, then bring the mixture to a boil over medium-high heat.
thyme1 tsppepper1 tspbeef stock (see notes)8 cups
6
Once boiling, reduce the heat and simmer the stew for about ⏱️ 5 minutes until heated through.
7
Ladle the hot stew into hot quart jars, making sure each jar gets a balanced mix of meat, vegetables, and broth. Slip one bay leaf in each jar. Leave 1 inch headspace.
8
Use a bubble remover or nonmetallic utensil to remove air bubbles from each jar. Add more broth if needed to maintain the proper 1 inch headspace.
9
Wipe the jar rims with a clean damp cloth, then apply the lids and bands, tightening the bands to fingertip tight.
10
Place the filled jars into the prepared pressure canner. Lock the lid, vent the canner for ⏱️ 10 minutes, then bring it up to pressure.
11
Process quart jars for ⏱️ 90 minutes at 11 pounds pressure in a dial gauge canner or 10 pounds pressure in a weighted gauge canner, adjusting pressure as needed for altitude.
12
When the processing time is complete, turn off the heat and allow the canner to return to zero pressure naturally. Do not force cool the canner.
13
Once the canner is fully depressurized, wait a few minutes, then carefully remove the lid. Let the jars rest in the canner for about ⏱️ 5 minutes before removing them.
14
Transfer the jars to a towel-lined counter and let them cool undisturbed for 12 to ⏱️ 24 hours. Check the seals, remove the bands for storage, label the jars, and store them in a cool, dark place.
Nutrition Facts
calories
471 kcal
fat Content
26 g
serving Size
2 cups
fiber Content
5 g
sugar Content
6 g
sodium Content
745 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
81 mg
carbohydrate Content
33 g
saturated Fat Content
9 g
unsaturated Fat Content
13 g
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