Home Canned Old Fashion Beef Stew
Capture the nostalgia of hearty, homemade meals with this recipe for Home Canned Old Fashion Beef Stew. Made with tender chunks of beef, rustic root vegetables like potatoes, carrots, and celery, and a rich, savory broth infused with tomato paste, Worcestershire sauce, and aromatic spices, this stew is a comforting masterpiece. Designed for pressure canning, it’s the perfect way to preserve the warm, satisfying flavors of a classic beef stew while ensuring long-term storage for quick, wholesome meals anytime. Whether you’re preparing for winter or simply stocking your pantry with homemade convenience, this recipe offers step-by-step instructions for achieving a perfectly seasoned and preservable stew. Serve it piping hot straight from the jar for an easy dinner that tastes just like it simmered all day.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat (chuck or round)
- 4 medium Potatoes
- 4 large Carrots
- 4 stalks Celery
- 1 large Yellow onion
- 2 whole Garlic cloves
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 whole Bay leaves
- 2 tablespoons Cooking oil (e.g., vegetable or olive)
Instructions
Prepare a pressure canner according to the manufacturer’s instructions. Sterilize clean, pint- or quart-sized canning jars, lids, and rings.
Trim excess fat from the beef stew meat, and cut it into 1-inch cubes if not pre-cut. Season lightly with salt and pepper.
Heat the cooking oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the browned beef and set it aside.
Peel and dice the potatoes into 1-inch cubes. Peel and cut carrots into thick rounds. Dice celery into 1/2-inch pieces. Chop the onion into small pieces. Mince the garlic.
In the same pot used for the beef, sauté the onions, garlic, and celery for 3-5 minutes, or until softened and fragrant.
Add the tomato paste, Worcestershire sauce, salt, black pepper, thyme, and bay leaves, stirring well to coat the vegetables.
Return the browned beef to the pot. Add the diced potatoes, carrots, and beef broth. Stir well.
Bring the mixture to a simmer and let cook for 20 minutes to allow flavors to meld. Remove and discard bay leaves before canning.
Ladle the hot stew into sterilized jars, leaving 1 inch of headspace at the top of each jar. Remove any air bubbles by running a small spatula along the inside edges of the jars. Wipe the rims clean with a damp cloth.
Seal the jars with lids and bands, tightening them to fingertip tightness.
Place the jars in the pressure canner. Ensure the jars are not touching each other and follow the pressure canner’s guidelines for filling and operation.
Process pint jars at 10 PSI for 75 minutes or quart jars for 90 minutes, adjusting for your altitude if necessary.
Once the pressure canning process is complete, allow the pressure canner to cool naturally. Carefully remove the jars with a jar lifter and place them on a towel-lined surface to cool for 12-24 hours.
Check the seals on the jars. Any jars that did not seal properly should be refrigerated and consumed promptly.
Store sealed jars in a cool, dark place for up to one year. When ready to eat, heat the stew thoroughly before serving.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9388 mg | 408% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 35.8 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 9050 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
