Home Canned Beef Stew

There’s a wintry mix covering our little homestead, the kids have the first snowman of the year standing in the yard, and I have warm homemade beef stew settling in jars on the counter top.

But around here, “beef” comes in many forms…most often by way of deer or bear. So technically I have venison/bear aka wild game stew” in those jars, but that’s neither here nor there.

Because today I’m showing you how you can put up some fabulous cold weather comfort food, regardless of the red meat source you happen to have.

Move on over, Dinty Moore. You ain’t got nothin’ on this.

Home Canned Beef Stew- Yellow Birch Hobby Farm

Home Canned Beef Stew

Ingredients:

  • 5 lbs. red meat (beef, venison, bear, lamb, etc.), cubed into 1 1/2″ pieces
  • 3 quarts (approx. 5 lbs. or 8 large) peeled potatoes, cubed into 1″ pieces
  • 2 quarts (2 pounds) peeled carrots, sliced into 1/2″ pieces
  • 3 cups (approx. 10 medium ribs) celery, sliced into 1/2″ pieces
  • 2 cups (2 small/medium) chopped onions
  • 1 cups peas
  • 4 cloves garlic, minced
  • 1 1/2 Tbs. salt
  • 2 tsp. paprika
  • 1/2 tsp. pepper
  • 4 tsp. Worcestershire sauce

Directions:

Peel, chop, measure, and place all vegetables into a large stock pot (16 quart size or bigger; or divide between more than one pot).

Home Canned Beef Stew- Yellow Birch Hobby Farm

Add spices.

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.

Home Canned Beef Stew- Yellow Birch Hobby Farm

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.

Home Canned Beef Stew- Yellow Birch Hobby Farm

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.

Home Canned Beef Stew- Yellow Birch Hobby Farm

Secure lids and bands and process accordingly in a pressure canner:

canning beef stew

Following processing, remove from canner to racks or layers of towels. Store in a cool, dry, dark place.

Makes 16 pints or 8 quarts.

Enjoy every time the snow falls, the cold winds blow, or whenever you get a hankerin’ for some good old fashioned body-and-soul-warming comfort in a bowl.

5.0 from 1 reviews

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.

 

About yellowbirchhobbyfarm

Hi! I’m Erin, a 19th-century homesteader at heart. Here at Yellow Birch Hobby Farm we practice self-sustainable living by way of organic gardening, canning & preserving, raising a variety of livestock, hunting, foraging, and cooking from scratch. And here at our blog, we share it all with you! So glad you’ve found us.

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