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Canning Beef Stew with Mushrooms
This pressure canned beef stew with mushrooms is rich and deeply flavored, with tender beef chuck, a full pound of sliced mushrooms, hearty vegetables, and a red wine and beef stock broth. Adapted from the Ball Complete Book of Home Preserving and the University of Alaska Hearty Soups Protocol, it yields 5 hearty quart jars ready to heat and serve any night of the week.
👥 10 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 30 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
📝 Preparation Steps
1
Prepare Equipment and Ingredients
2
Prepare your pressure canner, jars, lids, and bands according to the manufacturer's instructions. Keep jars hot until needed. Cut the beef chuck into 1 to 1.5 inch cubes. Dice the onion, slice the carrots and celery, cube the potatoes, mince the garlic, and slice the mushrooms.
beef chuck (cut into 1 to 1.5 inch cubes)2.5 lbsonion (diced, about 1 small onion (120g prepared))1 cupcarrots (sliced)2 cupscelery (sliced)1 cuppotatoes (cubed, Yukon Gold or Russet)4 cupsgarlic (minced)3 clovesmushrooms (sliced, about 8 cups — cremini or baby bella recommended)16 oz
3
Brown the Beef
4
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches without crowding the pan, adding more oil as needed. Browning in batches builds a deep fond in the pan that gives the finished broth its richness. Set the browned beef aside.
olive oil (for browning the beef)2 tbsp
5
Build the Stew
6
In the same pot, cook the onion, carrots, celery, and garlic until softened. Add the mushrooms and cook for a few minutes until they begin to release their liquid. Return the browned beef to the pot. Add the red wine, beef stock, potatoes, bay leaves, thyme, parsley, pepper, and salt. Stir well and bring to a boil. Reduce heat and simmer for ⏱️ 5 minutes until everything is heated through.
onion (diced, about 1 small onion (120g prepared))1 cupcarrots (sliced)2 cupscelery (sliced)1 cupgarlic (minced)3 clovesmushrooms (sliced, about 8 cups — cremini or baby bella recommended)16 ozred wine1.5 cupsbeef stock (unsalted — see notes if using salted stock)8 cupspotatoes (cubed, Yukon Gold or Russet)4 cupsbay leaves5dried thyme1 tspdried parsley1 tspsalt (with unsalted broth — see notes if using salted stock)4.5 tsp
7
Fill the Jars
8
Remove and discard the bay leaves. Use a slotted spoon to distribute the solids evenly between the hot jars, then ladle the broth over the top to 1 inch headspace. If you run short on broth, add a bit of boiling water or additional stock. Remove air bubbles, wipe rims, and apply lids and bands to fingertip tight.
bay leaves5
9
Process in the Pressure Canner
10
Load jars into the preheated pressure canner. Lock the lid, vent for ⏱️ 10 minutes, then bring to pressure. Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes, adjusting pressure for altitude. Allow the canner to depressurize naturally. Remove jars and cool on a towel-lined counter for 12 to ⏱️ 24 hours. Check seals, label, and store in a cool dark place.
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