Canning Beef Stew - Complete Meal in a Jar

Looking for a ready-to-eat, comforting, and delicious meal that you can preserve for months? This Canning Beef Stew recipe is your answer! Home-canned beef stew is a complete meal in a jar, perfect for busy weeknights, camping trips, or emergency preparedness. It’s packed with tender beef, wholesome vegetables, and a savory broth, making it a hearty and satisfying option you can rely on.

Jump To :

What is Canning Beef Stew?

Canning Beef Stew is more than just a recipe; it’s a method of preserving a complete, homemade stew using the hot pack and pressure canning process. Slow cooked beef is combined with traditional stew vegetables like potatoes, carrots, and onions, simmered in a rich broth, and then sealed in jars. This process not only creates a delicious meal but also extends its shelf life significantly, allowing you to enjoy a home-cooked meal months later without the need for refrigeration.

Canning beef stew is a fantastic way to utilize seasonal produce, take advantage of bulk meat purchases, and have healthy, ready-to-eat meals available at your fingertips. Imagine the convenience of opening a jar and having a complete, comforting meal ready in minutes!

Ready to experience the satisfaction of a pantry stocked with homemade, delicious beef stew? Let’s get started!

Key Ingredients for Canning Beef Stew:

2 lbs Beef Stew Meat: Cut into 1-inch cubes. Chuck roast or round roast works best. Trim excess fat.
6 cups Beef Broth: Use a high-quality beef broth for the best flavor. Low sodium is preferable if you’re watching your salt intake. Homemade is great too!
3 cups Potatoes: Peeled and cubed into 1-inch pieces. Yukon Gold or red potatoes hold their shape well during canning.
3 cups Carrots: Peeled and sliced into ½-inch thick rounds.
2 cups Onions: Chopped. Yellow or white onions are suitable.
1 cup Celery: Chopped.
2 cloves Garlic: Minced. Fresh garlic adds a significant flavor boost.
2 tbsp Tomato Paste: Adds depth and richness to the broth.
1 tsp Dried Thyme: Adds a lovely rustic flavor.
1 tsp Dried Rosemary: Complements the beef beautifully.
1 bay leaf: Infuses the stew with a subtle aroma. Remember to remove it before canning.
1 tsp Black Pepper: Freshly ground is best.
1/2 tsp Salt: Or to taste. Remember salt also acts as a preservative. If using Low sodium broth you will need to add more.

Equipments:

Pressure canner
Canning jars and lids
Jar lifter
Bubble remover
Large stockpot

How to Make Canning Beef Stew:

This Canning Beef Stew recipe is easier than you think! It’s all about preparing the fresh ingredients, browning the beef for maximum flavor, bringing everything together in a rich broth, and then safely pressure canning for long-term storage.

The result is a delicious, complete meal ready to eat whenever you need it. The preparation time is approximately 45 minutes, with a canning time of 75 minutes for quarts or 70 minutes for pints in a pressure canner.

Step-by-Step Instructions:

1. Prepare the Jars and Lids:

Wash canning jars, lids, and bands in hot, soapy water. Rinse well.
Keep the jars hot until ready to use. You can do this by simmering them in a pot of hot water or keeping them in a warm oven.
Heat the lids in a small saucepan of simmering water. Do not boil. This softens the sealing compound.

2. Brown the Beef:

In a large stockpot or Dutch oven, heat a tablespoon of oil (olive or vegetable) over medium-high heat.
Add the cubed beef in batches, being careful not to overcrowd the pot. Brown on all sides. This step adds depth of flavor to the stew.
Remove the browned beef from the pot and set aside.

3. Sauté the Vegetables:

Add the chopped onions and celery to the pot and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute, stirring constantly. This helps to caramelize the paste and enhance its flavor.

4. Combine Ingredients:

Return the browned beef to the pot.
Add the beef broth, potatoes, carrots, thyme, rosemary, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, or until the potatoes are slightly softened

5. Fill the Jars:

Ladle the hot beef stew into the prepared hot jars, leaving 1-inch headspace for pints and quarts alike. This is crucial for a proper seal during canning.
Remove any air bubbles by gently tapping the jars on the counter or using a bubble remover tool.
Wipe the jar rims with a clean, damp cloth to ensure a good seal.
Place the warmed lids on the jars and screw on the bands until fingertip tight. (Not too tight)

6. Pressure Can the Stew:

Place the jars in the pressure canner, following the manufacturer’s instructions for your specific canner.
Add the required amount of water to the canner (usually 2-3 inches).

Lock the lid of the canner and bring it to the correct pressure according to your altitude. (See chart below)

Altitude	Dial-Gauge Canner Pressure	Weighted-Gauge Canner Pressure
0-1,000 feet	11 PSI	10 PSI
1,001-2,000 feet	12 PSI	15 PSI
2,001-4,000 feet	13 PSI	15 PSI
4,001-6,000 feet	14 PSI	15 PSI
6,001-8,000 feet	15 PSI	15 PSI
8,001-10,000 feet	16 PSI	15 PSI

Process pint jars for 70 minutes and quart jars for 75 minutes.
Begin timing the canning process once the canner has reached the required pressure.
Once the processing time is complete, turn off the heat and allow the pressure to drop to zero naturally. Don’t rush this step!
Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface in a draft-free area.
Let the jars cool completely, undisturbed, for 12-24 hours to ensure a proper seal. You might hear a popping sound as the jars seal – that’s a good sign!

7. Check the Seals:

After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, it’s properly sealed. If the lid flexes, it didn’t seal and the stew should be refrigerated and used within a few days, or reprocessed with a new lid.
Remove the bands, wash the jars, label with the date and contents, and store in a cool, dark place.

Why You’ll Love This Canning Beef Stew

This Canning Beef Stew will be your new favorite pantry staple for so many reasons. The main highlight is undoubtedly the incredible convenience – a complete, homemade meal ready to go in minutes. No more scrambling for dinner ideas on busy weeknights! Think of it as a time capsule of deliciousness.

The cost-saving benefits are another huge plus. Buying beef in bulk when it’s on sale and using seasonal vegetables can significantly reduce the cost compared to buying pre-made stew, plus you know exactly what ingredients are going into your family’s meal.

Finally, the rich, savory flavor will win you over. The combination of tender beef, perfectly cooked vegetables, and the aromatic herbs creates a truly comforting and satisfying meal.

If you love a good stew, you might also enjoy our recipe for hearty vegetable soup. But trust us, once you taste this canned beef stew, you’ll be reaching for it time and time again. Go ahead, give it a try—you’ll be amazed at how easy and rewarding it is!

What to Serve Canning Beef Stew With:

Canning Beef Stew is a complete meal on its own, but you can certainly enhance the experience with some complementary sides.

Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the rich broth.
Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the hearty stew.
Cornbread: A classic pairing that adds a touch of sweetness.

Top Tips for Perfecting Canning Beef Stew:

Beef Quality: Use high-quality beef stew meat, such as chuck roast, for the best flavor and tenderness. Trimming excess fat will prevent a greasy final product.
Vegetable Size: Cut the vegetables into uniform sizes so they cook evenly.
Browning is Key: Don’t skip the step of browning the beef. This adds a depth of flavor that simmering alone can’t achieve. Ensure you do it in batches to properly sear the Beef.
Headspace: Maintaining the correct headspace is crucial for a proper seal during canning. Overfilling the jars can prevent a good seal and lead to spoilage. One inch is the rule…stick to it!
Canner Pressure: Always adhere to the recommended canner pressure for your altitude – it is the key for safe home canning. Inaccurate pressure can result in unsafe or over-processed food. A small investment in an accurate altimeter app might be handy if you are unsure.

5 Facts about Canning Beef Stew:

Long Shelf Life: Properly canned beef stew can last for 12-18 months in a cool, dark place.
Nutrient Preservation: Canning preserves most of the nutrients in the stew.
Emergency Preparedness: It’s a great option for emergency food storage.
Customizable: You can adjust the vegetables and seasonings to your liking. Some like to add Mushrooms!
Cost-Effective: Canning your own stew can save you money compared to buying pre-made options.

Storing and Reheating Tips:

Storing:

Store sealed jars of Canning Beef Stew in a cool, dark, and dry place.
Avoid storing the jars in direct sunlight or in areas where temperatures fluctuate.
Properly sealed jars can be stored for up to 12-18 months.
Once a jar is opened, refrigerate the remaining stew and use it within 3-4 days.

Reheating:

To reheat, simply pour the contents of a jar into a saucepan and heat over medium heat until warmed through, stirring occasionally.
You can also microwave the stew in a microwave-safe dish.
Add a splash of beef broth or water if you find the stew is too thick after reheating.

Final Thoughts:

Canning Beef Stew is a rewarding way to preserve a delicious and convenient meal. This recipe is fantastic for preserving a taste of home, saving time and money, and ensuring you always have a hearty meal on hand. Whether you’re an experienced canner or just starting out, this recipe will provide you with a valuable skill and a pantry full of comforting goodness. Enjoy the process of creating your own complete meal in a jar!

Read More also:

Canning Beef Stew FAQs:

Q: Can I use frozen vegetables in this recipe?
A: While fresh vegetables are preferred for canning, you can use frozen. Thaw them first and drain off any excess water before adding them to the stew.

Q: Can I add flour or cornstarch to thicken the stew before canning?
A: No, it’s not recommended to use flour or cornstarch when canning. These thickeners can interfere with the heat penetration and may result in an unsafe product. The stew will thicken somewhat as it cools after canning.

Q: What if a jar doesn’t seal properly?
A: If a jar doesn’t seal within 24 hours, refrigerate the stew immediately and use it within 3-4 days. You can also reprocess the stew with a new lid, checking the jars for nicks or cracks.

Q: Can I use a water bath canner instead of a pressure canner?
A: No, beef stew must be processed in a pressure canner to ensure it reaches a safe temperature to kill harmful bacteria. A water bath canner is not suitable for low-acid foods like beef stew.

Canning Beef Stew – Complete Meal in a Jar