Classic Beef Stew Canning Recipe
Classic beef stew is a comforting dish that warms the heart and fills the belly. This recipe allows you to enjoy the hearty goodness of beef stew anytime you want by preserving it through canning. With tender chunks of meat, vibrant vegetables, and rich flavors, this beef stew will quickly become a staple in your pantry.
Why Make This Recipe
Making classic beef stew and canning it has many advantages. First, it allows you to create a convenient meal that’s ready to eat. Second, canning is a great way to preserve fresh ingredients from your garden or local market. Lastly, this recipe is perfect for busy days when you want a homemade meal without spending too much time in the kitchen.
How to Make Classic Beef Stew
Ingredients:
- 3 lbs chuck roast or stew meat
- 2 onions
- 6 stalks celery
- 6-12 potatoes (1-2 per jar)
- 6 carrots (1 per jar)
- 4 tablespoons beef bouillon powder
- 12 cups water
- 1 teaspoon salt per jar
Directions:
Prepare your workspace by washing all jars, lids, and rings in hot soapy water or run them through a dishwasher cycle. Keep the jars hot until you are ready to use them.
In a large pot, combine the beef bouillon powder with water and bring to a boil, stirring occasionally to ensure the bouillon dissolves completely.
While the bouillon heats, cut the meat into 1-inch cubes, dice the onions, slice the celery into 1-inch pieces, cut the carrots into thick rounds, and quarter the potatoes. Ensure the pieces are uniform for even cooking.
Add 1 teaspoon salt to each clean, hot jar. Layer the ingredients loosely, starting with about 1/2 pound of meat per quart, followed by onions, celery, carrots, and potatoes. Leave a 1-inch headspace.
Carefully ladle the hot bouillon liquid into the jars, ensuring the liquid covers the vegetables while maintaining the 1-inch headspace. Remove air bubbles by running a plastic spatula or bubble remover around the inside of each jar.
Wipe the jar rims clean with a vinegar-dampened paper towel. Center the lids on the jars and secure them with rings until fingertip tight. Do not over-tighten.
Process in a pressure canner according to the manufacturer’s directions at 10 pounds pressure (adjust for your altitude):
- 75 minutes for pints
- 90 minutes for quarts
After processing, allow the canner to depressurize naturally. Remove the jars and cool undisturbed for 24 hours before checking seals and storing.
How to Serve Classic Beef Stew
To serve classic beef stew, simply open a jar and pour the contents into a pot. Warm it over low heat until heated through. You can serve it with crusty bread or over a bed of rice for a filling and satisfying meal.
How to Store Classic Beef Stew
Store your canned beef stew in a cool, dark place. Make sure to keep the jars in a stable environment and avoid exposing them to extreme temperatures. Once opened, refrigerate any leftover stew in a sealed container and consume it within a few days.
Tips to Make Classic Beef Stew
- Choose good-quality meat for a tender beef stew.
- Customize your stew by adding different vegetables based on what you have on hand.
- Make sure to leave the right amount of headspace in the jars for proper sealing.
- Always check the seals on the jars before storing them.
Variation
You can vary this recipe by adding different herbs or spices, such as thyme or bay leaves, to enhance the flavor. Additionally, try using different types of meat, such as chicken, for a unique twist on this classic dish.
FAQs
1. Can I use frozen vegetables in the beef stew?
Yes, you can use frozen vegetables, but fresh ingredients are always best for flavor and texture.
2. How long can I store canned beef stew?
Canned beef stew can usually be stored for 1 to 2 years, as long as it is kept in a cool, dark place and the seals are intact.
3. Can I double the recipe?
Yes, you can double the recipe, but make sure your canner can hold the increased number of jars and adjust the processing time as needed.
