Canned Beef Stew Recipe
This Canned Beef Stew Recipe features tender beef, hearty potatoes, carrots, celery, and onions simmered in a rich beef broth. Pressure-canned for convenience, it’s perfect for ready-made, homemade meals anytime.
28 Servings
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
To make this recipe gluten-free, ensure that the beef stock used is certified gluten-free. Additionally, verify that any spices or seasonings used are free from gluten-containing additives or fillers. Serve with gluten-free bread or rice for a completely gluten-free meal.