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.
Servings: 10 servings (makes 5 quarts)
Equipment
Ingredients
- 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
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.