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Recipes · Beef

Stew, Beef or Venison with Vegetables, Canned

Beef · Canned · Venison

★★★★★

Stew, Beef or Venison with Vegetables, Canned
Serves About about 25 pint jars or 12 quart jars

Ingredients

Small amount of oil (veg, avocado, etc.)

  • 5-6 pounds boneless beef or venison cut into 1” cubes (7.5)
  • 12 cups (about 3 ½ lbs) Yukon Gold potatoes, peeled and cut into 1” cubes (4.0)
  • 8 cups (about 12) carrots, peeled and sliced - 6 cups - 2 lbs
  • 4 cups (about 6 ribs) celery, sliced (1 bunch)
  • 3 cups onions, chopped (2 large about 4 cups)
  • 4 cloves garlic, minced (6)
  • 4-5 shallots, peeled and thinly sliced (none)
  • 1 6 oz can tomato paste
  • 4 tsp salt
  • 1 tsp freshly ground black pepper (SPG)
  • 1 tsp dried thyme
  • 4 cups beef broth
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoon smoked paprika
  • 1/2 cup flour
  • 1 cup cold water

Directions

  1. Cut beef chuck eye roast into 1” cubes. Trim off any excess fat.
  2. In a large Dutch oven or pot, heat a small amount of oil over medium heat. Working in batches, brown beef, adding additional oil if needed, a small amount at a time. The less oil used, the better.
  3. When all beef is browned, return any beef from previous batches to the Dutch oven or pot and add potatoes, carrots, celery, onions, shallots, tomato paste, thyme, garlic, salt, Worcestershire sauce, paprika and pepper.
  4. Cover with beef broth and add extra water if needed to cover the beef and the other ingredients.
  5. Bring to a boil, stirring frequently. This step is not to cook the beef and vegetables, but simply get everything heated through.
  6. Combine flour and cold water, add to boiling stew mixture. Cook till bubbly (Mixture will appear thin before canning).
  7. Ladle hot stew into the hot jars leaving 1” headspace. Remove air bubbles with a skewer and readjust headspace if necessary. Wipe the rim of the jars with a moistened towel to ensure there is no debris on the rims. Center hot lids on jars and screw bands down until fingertip tight.
  8. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat.
  9. Vent steam for 10 minutes, then add weight for 10 pounds pressure.
  10. Continue heating to achieve 10 pounds of pressure.
  11. Process:
  12. Pint jars for 75 minutes

Quart jars for 90 minutes

  1. Turn off heat. Let pressure return to zero naturally. Wait 5 minutes longer, then open vent.
  2. Remove the canner lid.
  3. Wait 10 minutes, then remove jars.

Notes

Canned 14 Quarts Sept 2022