Home Canned Beef Stew
Author: 
Recipe type: Canning
Prep time: 
Cook time: 
Total time: 
Serves: 16 pints
 
Use beef, venison, bear, lamb, or other red meat to make this delicious homemade, home canned beef stew!
Ingredients
  • 5 lbs. red meat (beef, venison, bear, lamb, etc.), cubed into 1½" pieces
  • 3 quarts (approx. 5 lbs. or 8 large) peeled potatoes, cubed into 1" pieces
  • 2 quarts (2 pounds) peeled carrots, sliced into ½" pieces
  • 3 cups (approx. 10 medium ribs) celery, sliced into ½" pieces
  • 2 cups (2 small/medium) chopped onions
  • 1 cups peas
  • 4 cloves garlic, minced
  • 1½ Tbs. salt
  • 2 tsp. paprika
  • ½ tsp. pepper
  • 4 tsp. Worcestershire sauce
Instructions
  1. Peel, chop, measure, and place all vegetables into a large stock pot (16 quart size or bigger; or divide between more than one pot).
  2. Add spices.
  3. Heat a small amount of oil in a pan and brown the meat. Add in the Worcestershire sauce at this time as well. Don't worry about cooking it all the way through- the canning process will do that for you. Just brown it nicely. Feel free to season with salt and pepper, if desired.
  4. Add the meat and any acquired juices to the stock pot with your vegetables. Stir to combine. Add just enough water to cover and put the pot on the stove. Bring to a boil and then shut off the heat.
  5. Ladle stew into hot jars, leaving 1" head space. I like to try and get as much meat/vegetables in the jar first and then cover with the cooking liquid.
  6. Secure lids and bands and process accordingly in a pressure canner:
  7. Pints: 75 minutes at 10 pounds pressure; Quarts: 90 minutes at 10 pounds pressure.
  8. Following processing, remove from canner to racks or layers of towels. Store in a cool, dry, dark place.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/home-canned-beef-stew/