This easy beef stew canning recipe for beginners comes from years of canning…. This recipe makes 7 quarts of vegetable beef stew, ready to store, long term, on the shelf for whenever you want a perfect beef stew fast!
I love making this easy beef stew canning recipe… I love having several quarts of it on my shelf for easy meals! It stores for over a year, the beef is so tender and the broth is delicious… It’s perfect for dinner a busy cold day, or an easy dinner when you’re not feeling well!
Make sure to read through te blog post before making this recipe. There are more details in this blog post than on the recipe card. If you are an experienced canner, skip down to print the recipe card!
Easy Beef Stew Canning Recipe
For this beef stew, you can use precooked roast beef, or raw roast beef, they both work great… As far as cuts go, I like to use stew meat from the butcher, cubed rump roast, or cooked and cubed chuck roast with the fat removed.
You can adjust this recipe to however many quart jars your pressure canner takes at one time… If your canner takes 14 quart jars at once, double it! If your pressure canner only holds 6 quart jars at a time, use 6 cups of roast beef instead and adjust the other ingredients likewise!
Simple Beef Stew Canning Recipes Ingredients
- 7 cups of roast beef chopped into 1 inch cubes.
- 7 cups of peeled and cubed potatoes
- 3.5 cups of chopped onions
- 3.5 cups of chopped celery
- 3.5 cups of peeled and chopped carrot rounds.
- 7 cloves of garlic, minced
- 3 quarts of chicken or beef broth.
- 7 teaspoons salt
- 3.5 teaspoons ground black pepper
Equipment:
- 7 quart jars
- 7 new lids
- 7 clean bands
- Pressure canner
- Jar Lifter
- De-bubbler tool or butter knife
- Clean wash cloth or tea towel
- *Optional – Vinegar
- Funnel
- Measuring Cup
How to Make Easy Beef Stew Canning Recipe
Sanitize your quart jars lids and bands… Check jar rims to make sure there are no chips that would prevent sealing.
Prep your pressure canner according to manufacturer instructions… Mine needs 3 quarts of water in it. Check the rubber seal, and make sure there are no cracks. Make sure the pressure button is working right, and that there are no blockages in the vent pipe. *Optional, but recommended: Add 1/4 cup white vinegar to the pressure canner to help keep jars clean.
This recipe is so easy to make. I like to chop and prep each ingredient and put them in separate bowls. Then I use a measuring up and funnel to fill each jar;)
Prep Ingredients: Peel and slice carrots and potatoes into 1/2 inch chunks. Chop your roast beef into 1 inch chunks. Peel and slice onions and celery, and mince your garlic cloves.
Line your sanitized quart jars up on the counter next to your prepared meat and vegetables.
Add Seasonings: Measure out 1 teaspoon of salt and 1/2 teaspoon of ground black pepper into each quart jar. Add 1 clove of minced garlic to the bottom of each jar.
Add Beef & Veggies: Use a 1 cup measuring cup and your funnel to add 1 cup of chopped roast beef, 1 cup of peeled and chopped potatoes, 1/2 cup of peeled and chopped carrots, 1/2 cup diced onions, and 1/2 cup of chopped celery to each quart jar.
Fill with Broth: After adding the ingredients to each jar, use your funnel to add broth and fill the jars leaving 1 inch headspace at the top.
Use your de-bubbler, or butter knife, to gently move the ingredients around in the jar to remove any air bubbles.
Dampen your clean towel with a splash of vinegar. Wipe each jar rim with the damp cloth to clean any food debris that may be there.
Place new clean jar lids on top of each jar, and screw bands down to finger-tight.
Pressure Canning Beef Stew
To can this beef stew you will need a pressure canner. Beef stew is a low acid food and is not safe to can in a water bath canner. Pressure canners cook at a much higher temperature and are the only way to safely can beef stew.
Place prepared jars into your prepared pressure canner. Place the lid with rubber seal inside on top the pressure canner. Lock lid shut according to manufacturers directions. KEEP the WEIGHTS OFF at this point. Turn heat to medium-high, and bring to a boil. Let the steam vent through the vent pipe for 10 minutes before placing weights on top.
After you vent steam for 10 minutes and place weights on top, let the pressure canner come to pressure. If you’re using a weighted pressure canner, like me, wait for the weights starts rocking back and forth…. And THEN, after weights are rocking back and forth, set your timer for 90 minutes. (or 75 minutes for pint jars)
Process quart jars at 10 pounds pressure, or 15 pounds of pressure if your elevation is 1000 feet above sea level, for 90 minutes. Or pint jars for 75 minutes.
Cool Down Process: Turn heat off, and let pressure naturally release… DO NOT OPEN OR RELEASE PRESSURE. Just turn the heat off, and leave your pressure canner alone till the pressure button goes down on it’s own. Then open the vent. Remove the canner lid, and wait for 10 more minutes before removing the jars from the canner with your jar lifter.
If you remove jars before letting the pressure canner naturally cool to release pressure… And before waiting 10 more minutes after removing the lid… The quick change in temperature will cause the broth in your jars to siphon out of the jars. This leaves less broth in your jars… And they may not seal as well.
Just like with pressure canned beef or raw chicken…. Place hot jars on a clean towel on the counter and let them cool for 24 hours. Remove bands, wipe jars clean, check seals, and store them for future enjoyment!
Recipe Card
If you have any questions about this beef stew canning recipe please leave them in the comments below, I always answer those. If you use this recipe, I’d really appreciate a star rating or review on the recipe card or in the comments below… Thank YOU!
Easy Beef Stew Canning Recipe
Ingredients
- 7 cups roast beef chopped into 1-inch cubes
- 7 cups potatoes peeled and cubed
- 3.5 cups onions chopped
- 3.5 cups celery chopped
- 3.5 cups carrots peeled and chopped
- 7 cloves garlic minced
- 3 quarts chicken or beef broth
- 7 teaspoons salt
- 3.5 teaspoons black pepper
- Equipment:
- 7 quart jars
- 7 new lids
- 7 clean bands
- Pressure canner
- Jar lifter
- De-bubbler tool or butter knife
- Clean washcloth or tea towel
- Funnel
- Measuring cup
Instructions
Prepare Jars and Canner:
- Sanitize: Wash jars, lids, and bands in hot, soapy water. Rinse well and sterilize in boiling water for 10 minutes.
- Check Jars: Inspect jars for chips or cracks.
- Prepare Canner: Add water to the canner according to manufacturer's instructions. Check the gasket for damage.
Prepare Ingredients:
- Chop: Cut roast beef, potatoes, onions, celery, and carrots into desired sizes. Mince garlic.
Pack Jars:
- Add Seasonings: Place 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 clove minced garlic in each jar.
- Add Ingredients: Layer 1 cup roast beef, 1 cup diced potatoes, 1/2 cup carrots, 1/2 cup onions, and 1/2 cup celery into jars.
- Add Broth: Fill jars with broth, leaving 1-inch headspace.
- Remove Air Bubbles: Use a de-bubbler or butter knife to remove air bubbles.
- Wipe Rims: Wipe jar rims with a damp cloth.
- Seal Jars: Place lids on jars and screw on bands finger-tight.
Process in Pressure Canner:
- Load Canner: Place jars in the pressure canner.
- Seal Canner: Lock the lid in place according to manufacturer's instructions.
- Heat and Vent: Heat the canner to a boil. Vent steam for 10 minutes.
- Process: Bring the canner to the desired pressure (10 pounds if your elevation is under 1000 feet, or 15 pounds of pressure, for weighted canners, if you are 1000 feet above sea level). Process quart jars for 90 minutes. Process pint jars for 75 minutes.
- Natural Release: Turn off heat and let pressure release naturally. Do not open the canner until the pressure gauge reads zero. Then, remove the lid… WAIT 10 more minutes before removing jars.
- Remove Jars: Carefully remove jars from the canner and place them on a towel to cool undisturbed for 24 hours.
Store:
- Check Seals: After cooling, check the seals.
- Store: Store sealed jars in a cool, dark place.
Notes
Nutrition
Pin this Beef Stew Canning Recipe
Want to save this beef stew canning recipe? Great… Pin it to your canning Pinterest boards so it’s easy for you to find when you’re ready!!
1 comment
Juliea
this is so easy and tastes to good… I make this at least 1ce a year