Canned Beef Stew Recipes

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BEEF STEW - CANNING



Beef Stew - Canning image

This is a simple beef stew recipe that was created when I realized that I have bad stomach problems. I am in the process of creating recipes that anyone can eat that still taste good to everyone else too. This is the first of many...

Provided by pcaudill

Categories     Stew

Time 2h10m

Yield 4 pints

Number Of Ingredients 12

2 lbs chuck, cut into 1 in cubes
3 medium russet potatoes
3 medium carrots
1/2 cup coarsely chopped onion
1/4 cup chopped celery
1/2 teaspoon sea salt
1/8 inch sliver garlic
1/4 teaspoon fresh ground black pepper
1/4 cup boiling beef broth
1 tablespoon corn
1 tablespoon peas
1 tablespoon green beans

Steps:

  • Chop all veggies except celery to uniform size, about one inch or so.
  • Add all of the first ingredients to jars leaving 1 inch of headroom.
  • Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
  • I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
  • Process for 60 min at 10 psi.

Nutrition Facts : Calories 736, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 507.8, Carbohydrate 35.7, Fiber 5.5, Sugar 4.5, Protein 46

HOME CANNED OLD- FASHION BEEF STEW



Home Canned Old- Fashion Beef Stew image

Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.

Provided by michEgan

Categories     Stew

Time 2h

Yield 8 pints

Number Of Ingredients 13

2 1/2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup shortening
2 cups water
5 cups carrots, slices
5 cups peeled potatoes
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 tablespoon salt
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/4 cup flour
1/2 cup cold water

Steps:

  • In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
  • Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
  • Makes 8 pints.

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