Beef Stew for the Pantry: A Recipe for Canning
A hearty beef stew is a comfort food classic. But what if you could enjoy that deliciousness year-round? With a little extra effort, you can can your own beef stew, creating a pantry staple that's ready to be enjoyed whenever you crave it.
This recipe is for a basic beef stew, but feel free to customize it with your favorite vegetables and seasonings. Just remember to adjust the cooking time accordingly.
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Preparing the Beef:
- In a large Dutch oven or stockpot, brown the beef on all sides over medium-high heat. Remove the beef from the pot and set aside.
2. Sautéing the Vegetables:
- Add the olive oil to the pot and sauté the onion, carrots, and celery until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
3. Building the Stew:
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the beef broth, then stir in the tomatoes, thyme, rosemary, salt, and pepper.
- Return the beef to the pot.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
4. Canning the Stew:
- Important Note: Before canning, make sure your equipment is clean and sterilized. Use a pressure canner specifically designed for home canning. Consult a reliable canning guide for specific instructions and safety procedures.
- Ladle the hot stew into clean, sterilized pint or quart jars, leaving 1 inch of headspace.
- Wipe the jar rims clean, and place the lids and bands in place.
- Process the jars in a pressure canner according to the manufacturer's instructions.
For pint jars, process for 75 minutes at 11 pounds of pressure. For quart jars, process for 90 minutes at 11 pounds of pressure.
5. Cooling and Storage:
- Carefully remove the jars from the canner and let them cool completely.
- Check for proper sealing: the lids should be concave and not move when pressed.
- Store sealed jars in a cool, dark place.
Tips:
- You can add other vegetables to your stew, like potatoes, peas, or green beans.
- For a richer flavor, use a combination of beef broth and red wine.
- Make sure the meat is cooked through before canning.
- Store the canned stew in a cool, dark place for up to a year.
Enjoy your homemade beef stew anytime!
