Canning Beef Stew with Mushrooms

Canning beef stew with mushrooms is a rich, deeply flavored take on a classic that earns its own spot on the pantry shelf. Tender beef chuck, hearty vegetables, and a full pound of mushrooms simmer together in a red wine and beef broth base that gives every jar a savory depth you just can’t get from a plain beef stew.

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This recipe is adapted from a beef stew by Damn Delicious, with canning instructions built around the Ball Beef Stew with Vegetables from the Ball Complete Book of Home Preserving and the University of Alaska Cooperative Extension Hearty Soups Protocol.

The flavor sits between a classic beef stew and a full Beef Burgundy, where the wine adds complexity without dominating, and the mushrooms bring an umami richness that makes this stew genuinely distinctive.

Why you’ll love this beef stew with mushrooms recipe!

This one rounds out my beef stew canning collection in the best possible way. My classic beef stew is the family staple, and the vegetable beef stew is the one packed with garden produce, but this mushroom version has a flavor that is all its own. The wine and mushrooms together give it a richness that feels a little more special, like something you’d order at a restaurant rather than pull off a pantry shelf.

As written, this recipe yields 5 hearty quart jars. If you want a brothier stew, add 4 more cups of beef stock and distribute across 6 jars instead. Read the notes on salt carefully before you start — with unsalted homemade broth the full 4.5 teaspoons is just right, but with salted commercial broth you’ll want to cut that back significantly.

Ingredients for Beef Stew with Mushrooms

This recipe uses a classic stew base with two key additions that set it apart: a generous pour of red wine and a full pound of sliced mushrooms. Both deepen the broth in a way that makes this stew taste like it has been cooking for hours.

• Beef chuck: The best cut for this recipe. Well-marbled chuck breaks down beautifully under pressure canning and gives the broth tremendous richness. Cut into even 1 to 1.5 inch cubes for consistent cooking and packing.
• Olive oil: Used to brown the beef before it goes into the stew. Any neutral oil works fine here.
• Onion: One small onion gives you about 1 cup chopped and adds sweetness and body to the broth.
• Carrots: Two cups of sliced carrots add color, sweetness, and the classic stew flavor that anchors the whole dish. Use hearty storage carrots, not thin salad carrots.
• Potatoes: Four cups of cubed potatoes make this a genuinely filling meal in a jar. Yukon Golds hold their shape better than Russets in canning, but either works.
• Celery: One cup of sliced celery adds a savory depth to the broth. It disappears into the background flavor but would be missed without it.
• Garlic: Three cloves of minced garlic round out the aromatics and add a quiet richness to the finished broth.
• Mushrooms: A full 16 ounces of sliced mushrooms — about 8 cups sliced — is what makes this stew distinctive. They cook down significantly and infuse the broth with a deep, savory umami that you just don’t get from a plain beef stew. Any variety works, but cremini or baby bella mushrooms give especially good flavor.
• Red wine: 1.5 cups of red wine adds complexity and a gentle acidity that brightens the broth without making the stew taste overtly wine-forward. Use a wine you’d be happy to drink — nothing too tannic or sweet. Per the Hearty Soups Protocol, a small amount of wine can be used in place of some of the broth.
• Beef stock: Eight cups of stock forms the base of the broth. Unsalted homemade stock gives you the most control over the final salt level. See the notes on salt before using salted commercial stock.
• Bay leaves: Five bay leaves simmer with the stew and are removed before canning. They add a subtle herbal background note to the broth.
• Thyme, parsley, and black pepper: A classic herb combination that complements both the beef and the mushrooms without overpowering either.
• Salt: 4.5 teaspoons for the full batch, which works out to roughly 3/4 teaspoon per quart jar when using unsalted homemade broth. See the notes carefully before adding salt if you are using salted commercial stock.

This recipe follows the University of Alaska Cooperative Extension Hearty Soups Protocol, which allows for flexibility in the vegetable and seasoning mix. You can substitute other firm vegetables or adjust the herbs to suit your preferences. You cannot add thickeners, dairy, pasta, rice, pureed vegetables, or cured meats before canning. Do not add flour or cornstarch to the broth — thicken the stew after opening the jar if preferred.

Step by Step Instructions

1. Prepare your pressure canner, jars, lids, and bands. Cut the beef chuck into 1 to 1.5 inch cubes. Dice the onion, slice the carrots and celery, cube the potatoes, mince the garlic, and slice the mushrooms.

2. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches without crowding the pan, adding more oil as needed. Set the browned beef aside.

3. In the same pot, add the sliced mushrooms and cook over medium-high heat, stirring occasionally, until they release their liquid and begin to brown. Set aside with the beef.

4. Add a little more oil if needed and cook the onion, carrots, celery, and garlic until softened and just beginning to color. Set aside with the beef and mushrooms.

5. Pour the red wine into the pot and scrape up all the browned bits from the bottom. Let it bubble for a minute or two to cook off the alcohol and concentrate the flavor.

6. Return the beef, mushrooms, and vegetables to the pot. Add the beef stock, potatoes, bay leaves, thyme, parsley, pepper, and salt. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes until everything is heated through. Remove and discard the bay leaves.

7. Use a slotted spoon to distribute the solids evenly between the hot jars, then ladle the broth over the top to 1 inch headspace. Remove air bubbles, wipe rims, and apply lids and bands to fingertip tight. Load jars into the preheated pressure canner, vent for 10 minutes, then process pints for 75 minutes and quarts for 90 minutes at pressure, adjusting for altitude.

8. Allow the canner to depressurize naturally. Remove jars and cool on a towel-lined counter for 12 to 24 hours. Check seals, label, and store in a cool dark place. The finished jars will have a rich, mahogany-colored broth with tender beef, mushrooms, and vegetables in every quart.

Canning Beef Stew with Mushrooms

This is a hot pack recipe. The beef is browned and the stew is brought to a boil before going into the jars, which ensures proper heat distribution during pressure canning. Do not raw pack this recipe.

Use a slotted spoon to pack the solids evenly between jars first, then top off with broth to reach 1 inch headspace. The mushrooms cook down a lot during the simmer, so don’t be concerned if the pot looks very full at the start. If you run short on broth at the filling stage, top off with a bit of boiling water or additional stock. For a brothier stew, add 4 more cups of stock before bringing the pot to a boil and distribute across 6 quart jars instead of 5.

Process quarts for 90 minutes and pints for 75 minutes at 10 pounds in a weighted gauge canner or 11 pounds in a dial gauge canner, adjusting pressure for altitude.

Serving Ideas

This stew is fully cooked and ready to heat and serve straight from the jar. The broth is rich and well seasoned, so it really doesn’t need much on the side — a thick slice of crusty bread or a warm dinner roll is all you need for a complete meal. The mushrooms give it a depth that makes it feel a little more special than a standard beef stew, which also makes it a good choice for company or a slightly nicer weeknight dinner.

If you want a thicker, more traditional stew texture, pour the jar into a saucepan and stir in a simple cornstarch or flour slurry over medium heat until the broth reaches your preferred consistency. Thickened, it is excellent served over mashed potatoes, buttered egg noodles, or creamy polenta. The mushroom-forward broth pairs particularly well with polenta.

Leftover stew from an opened jar also makes a wonderful filling for a pot pie or a quick stroganoff — just stir in a spoonful of sour cream after opening and serve over egg noodles for a rich, almost beef stroganoff-style meal with almost no effort.

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Servings: 10 servings (makes 5 quarts)

Canning Beef Stew with Mushrooms

This pressure canned beef stew with mushrooms is rich and deeply flavored, with tender beef chuck, a full pound of sliced mushrooms, hearty vegetables, and a red wine and beef stock broth. Adapted from the Ball Complete Book of Home Preserving and the University of Alaska Hearty Soups Protocol, it yields 5 hearty quart jars ready to heat and serve any night of the week.

Prep: 30 minutes mins

Cook: 15 minutes mins

Canning Time: 1 hour hr 30 minutes mins

Total: 2 hours hrs 15 minutes mins

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Equipment

• Pressure Canner

Ingredients 

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• ▢ 2.5 lbs beef chuck, cut into 1 to 1.5 inch cubes
• ▢ 2 tbsp olive oil, for browning the beef
• ▢ 1 cup onion, diced, about 1 small onion (120g prepared)
• ▢ 2 cups carrots, sliced
• ▢ 4 cups potatoes, cubed, Yukon Gold or Russet
• ▢ 1 cup celery, sliced
• ▢ 3 cloves garlic, minced
• ▢ 16 oz mushrooms, sliced, about 8 cups — cremini or baby bella recommended
• ▢ 1.5 cups red wine
• ▢ 8 cups beef stock, unsalted — see notes if using salted stock
• ▢ 5 bay leaves
• ▢ 4.5 tsp salt, with unsalted broth — see notes if using salted stock
• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried parsley
• ▢ 0.5 tsp black pepper

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Instructions 

• Prepare your pressure canner, jars, lids, and bands according to the manufacturer’s instructions. Keep jars hot until needed. Cut the beef chuck into 1 to 1.5 inch cubes. Dice the onion, slice the carrots and celery, cube the potatoes, mince the garlic, and slice the mushrooms.
• Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches without crowding the pan, adding more oil as needed. Browning in batches builds a deep fond in the pan that gives the finished broth its richness. Set the browned beef aside.
• In the same pot, cook the onion, carrots, celery, and garlic until softened. Add the mushrooms and cook for a few minutes until they begin to release their liquid. Return the browned beef to the pot. Add the red wine, beef stock, potatoes, bay leaves, thyme, parsley, pepper, and salt. Stir well and bring to a boil. Reduce heat and simmer for 5 minutes until everything is heated through.
• Remove and discard the bay leaves. Use a slotted spoon to distribute the solids evenly between the hot jars, then ladle the broth over the top to 1 inch headspace. If you run short on broth, add a bit of boiling water or additional stock. Remove air bubbles, wipe rims, and apply lids and bands to fingertip tight.
• Load jars into the preheated pressure canner. Lock the lid, vent for 10 minutes, then bring to pressure. Process pints for 75 minutes and quarts for 90 minutes, adjusting pressure for altitude. Allow the canner to depressurize naturally. Remove jars and cool on a towel-lined counter for 12 to 24 hours. Check seals, label, and store in a cool dark place.

Notes

Salt: This recipe calls for 4.5 teaspoons of salt, which works out to about 3/4 teaspoon per quart jar when using unsalted homemade beef stock. If using full-salt commercial beef stock, reduce the added salt to just 1.5 teaspoons. Salted commercial stock typically already contains significant sodium, and the finished jars can easily become oversalted if the full amount is added on top.

Yield: As written, this recipe yields 5 hearty quart jars. For a brothier stew, add 4 more cups of beef stock before bringing the pot to a boil and distribute across 6 quart jars instead of 5.

Mushrooms: The mushrooms cook down significantly during the simmer and pressure canning process. Using the full 16 ounces (8 cups sliced) is important for achieving a noticeable mushroom presence in the finished jars. Cremini or baby bella mushrooms give especially deep flavor, but any variety works.

Wine: Use a dry red wine you would be happy to drink. Avoid anything too tannic or sweet. Per the University of Alaska Cooperative Extension Hearty Soups Protocol, wine can be used as a partial substitute for broth in pressure canned soups and stews.

Thickening: Do not add flour, cornstarch, or any thickener before canning. Thicken the stew after opening the jar when reheating if preferred.

Meat: Beef chuck is the best choice for this recipe. You can also use venison, bison, or other game meats.

Storage: Store sealed jars in a cool, dark pantry. Use within 12 to 18 months for best quality. Refrigerate after opening.

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