This hearty Canned Beef Stew Recipe features tender beef, potatoes, carrots, celery, and a rich broth. Perfect for quick, homemade meals anytime!
I’ll be honest—canning wasn’t always my thing. For years, I thought it was only something grandmas did, you know? Rows of jars filled with mysterious preserves and sauces that seemed to hold the secrets of another time. But then I found myself staring down a week of chaotic schedules, no time to cook, and a fridge that wasn’t exactly inspiring. That’s when I remembered my grandma’s pantry.
She always had a jar of something magical, and her beef stew was the star. One spoonful, and you’d swear it had been simmering all day, even though it came straight from a jar. I asked her to teach me, and she did—though not without a few laughs at my expense. My first attempt? Let’s just say half the jars didn’t seal, and I was covered in flour by the end. But once I got the hang of it, I was hooked.
Now, I keep my pantry stocked with this Canned Beef Stew Recipe. It’s a lifesaver on busy nights or lazy Sundays when cooking feels like climbing Everest. And every time I pop open a jar, it feels like a little piece of Grandma’s kitchen made it to mine.
Why You’ll Love This Canned Beef Stew Recipe?
This Canned Beef Stew Recipe isn’t just food; it’s a little slice of comfort that’s always ready when you are. Imagine tender beef, hearty potatoes, sweet carrots, and a rich broth that tastes like you spent hours on it (spoiler: you kinda did, but it’s worth it).
The best part? It’s completely customizable. Love green beans? Toss some in. Want it spicier? A dash of smoked paprika or chili flakes can change the game. Plus, it’s shelf-stable for up to a year. You’ll thank yourself on those “What’s for dinner?” nights when all you have to do is open a jar and heat it up.
Ingredient Notes:
Let’s talk about what makes this stew so special:
- Beef Stew Meat: Look for well-marbled chunks—they cook up tender and flavorful.
- Potatoes: Yukon Golds are my favorite; they hold their shape without turning to mush.
- Carrots: Sweet and earthy, they balance the richness of the beef.
- Celery: Adds a subtle freshness that you’d miss if it wasn’t there.
- Onions: They’re like the glue holding all the flavors together.
- Beef Stock: A good-quality stock is essential for that deep, comforting flavor. Homemade is great, but store-bought works too.
How To Make Canned Beef Stew?
Step 1: Prep Your Canning Gear
First things first, get your jars, lids, and rings cleaned and ready to roll. Wash them in hot, soapy water, then keep the jars hot by simmering them in your pressure canner while you prep the stew. Trust me, having everything ready ahead of time saves so much stress later.
Step 2: Brown the Beef
Season the beef cubes with salt and pepper, then sear them in a hot skillet with a drizzle of oil. You’re looking for that golden-brown crust—it’s where the flavor lives. Not into browning? You can roast the beef in the oven at 350°F for about 20 minutes instead. Either way, don’t skip this step.
Step 3: Build the Stew
In a big pot, toss in your browned beef, potatoes, carrots, celery, onions, and a sprinkle of thyme. Pour in enough beef stock to cover everything, give it a good stir, and bring it to a boil. Let it simmer for about 5 minutes to let the flavors mingle.
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Step 4: Fill the Jars
Grab a jar from the canner (careful, it’s hot!), and use a funnel to ladle in the stew. Leave about 1 inch of space at the top. Run a bubble popper through the jar to release any trapped air, then wipe the rim clean. Place the lid on and screw the band until it’s just snug.
Step 5: Process the Jars
Place the filled jars back in the canner. Once they’re all in, lock the lid and vent the steam for 10 minutes. Then add the weight, bring it to pressure (10 pounds for a weighted gauge or 11 for a dial gauge), and process the jars—90 minutes for quarts, 75 for pints. Adjust for altitude if needed.
Step 6: Cool and Store
When the time’s up, turn off the heat and let the canner cool completely. Carefully remove the jars and place them on a towel to cool for 12-24 hours. Check the seals by pressing the lids—they shouldn’t pop up. Label, date, and store your jars in a cool, dark place.
Storage Options:
This canned beef stew is shelf-stable for up to a year, making it perfect for meal prep or emergency dinners. Just be sure to store the jars in a cool, dark place. Once opened, refrigerate any leftovers and use them within 3-4 days.
Variations and Substitutions:
This recipe is super flexible, so make it your own:
- Veggie Add-Ins: Try green beans, parsnips, or mushrooms for extra flavor.
- Spice It Up: Add smoked paprika or red pepper flakes for a bit of heat.
- Switch the Protein: Use chicken, turkey, or even venison instead of beef.
- Herb Swaps: Thyme is classic, but rosemary or bay leaves work too.
What to Serve with Canned Beef Stew?
While this stew is a meal on its own, it’s even better with a little something on the side:
- Crusty Bread: Perfect for soaking up every last drop.
- Mashed Potatoes: Double the comfort by serving the stew over creamy mash.
- Fresh Salad: A crisp green salad adds a refreshing contrast.
Frequently Asked Questions:
Do I really need a pressure canner?
Yes! It’s non-negotiable for low-acid foods like beef stew. It keeps everything safe and shelf-stable.
Can I skip browning the beef?
Technically, yes. But browning adds so much flavor—it’s worth the extra step!
How do I adjust for altitude?
If you’re above 1,000 feet, increase the pressure by 1 pound for every additional 1,000 feet.
This Canned Beef Stew Recipe is one of those meals that feels like a lifesaver on busy nights. It’s hearty, flavorful, and just plain satisfying. Give it a try and let me know how it turns out—did you stick to the recipe or add your own twist? I’d love to hear your take!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Canned Beef Stew Recipe
Ingredients
- 5 pounds beef stew meat cut into 1 1/2-inch cubes
- 12 cups cubed peeled potatoes approximately 6 pounds or 18 medium potatoes
- 8 cups sliced peeled carrots approximately 3 pounds or 10 medium carrots
- 3 cups chopped celery approximately 6 stalks
- 3 cups chopped onions approximately 4 medium or 1 pound
- 1 teaspoon dried thyme
- 4 quarts beef stock approximately 12 cups
- Salt and pepper to taste
Instructions
Prepare the Canning Equipment
- Clean the jars, lids, and rings thoroughly using hot, soapy water. Rinse them well and set the lids and rings aside. Place the jars in the pressure canner with the recommended amount of water per the manufacturer’s instructions. Simmer the jars for 10 minutes to keep them warm while preparing the stew.
Brown the Beef
- Season the beef stew meat with salt and pepper. Sear the beef in a hot skillet with a small amount of oil until browned on all sides, or roast it in a 350°F oven for 20 minutes. Browning the beef adds depth of flavor to the finished stew.
Assemble the Stew
- In a large pot, combine the browned beef, potatoes, carrots, celery, onions, and thyme. Add enough beef stock to cover the ingredients. Stir to combine and bring the mixture to a boil over medium-high heat. Reduce the heat and let the stew simmer for 5 minutes.
Fill the Jars
- Using a jar lifter, remove one jar from the canner and pour out the hot water. Place the jar on a clean kitchen towel. Using a ladle and funnel, fill the jar with the hot stew, leaving 1 inch of headspace at the top. Run a bubble remover through the jar to release trapped air bubbles. Wipe the jar rim with a damp cloth to ensure a clean seal. Center the lid on the jar and secure it with the band until fingertip-tight.
Process the Jars
- Place the filled jar back into the canner and repeat the process with the remaining jars. Once all jars are filled, lock the pressure canner lid in place and vent steam for 10 minutes. Add the weight to the vent and bring the canner to the correct pressure—10 pounds for a weighted gauge or 11 pounds for a dial gauge. Process quarts for 90 minutes or pints for 75 minutes. Adjust the pressure for your altitude as necessary.
Cool and Store
- Turn off the heat and allow the pressure canner to cool and depressurize completely before removing the lid. Carefully remove the jars with a jar lifter and place them on a towel, ensuring they remain upright. Allow the jars to cool undisturbed for 12 to 24 hours. Check the seals by pressing the center of each lid; if it does not flex, the jar is sealed. Store sealed jars in a cool, dark place for up to one year.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!