Canned Beef Stew Food

BEEF STEW - CANNING

Steps:

• Chop all veggies except celery to uniform size, about one inch or so.
• Add all of the first ingredients to jars leaving 1 inch of headroom.
• Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
• I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
• Process for 60 min at 10 psi.

HOME CANNED OLD- FASHION BEEF STEW

Steps:

• In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
• Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
• Makes 8 pints.

BETTER CANNED BEEF STEW RECIPE

Steps:

• Heat 2 tablespoons of olive oil under moderate heat. Melt the butter. Then, add the flour to form a roux, and roast for roughly 5 minutes until it turns brown.
• Add the tomato paste and roast briefly.
• Deglaze with beer and briefly reduce until it turns into a paste.
• Add the beef broth and Worcestershire sauce. Continue simmering for roughly 40 minutes until reduced by half and the flavors intensify.
• Preheat the oven to 360 degrees F.
• Combine the potatoes and carrots in a bowl. Add ½ tablespoon of Italian seasoning, 3 tablespoons of olive oil, and a pinch of salt. Toss to combine and place on a greased roasting tray. Set aside.
• In a separate bowl, toss the onion, the remaining 1 tablespoon of olive oil, and ½ tablespoon of Italian seasoning, then season with salt. Transfer to another greased roasting tray.
• Roast for roughly 25 minutes until the vegetables are tender. Note that the onions will roast faster than the other vegetables. Drain any excess oil and set it aside.
• Add the canned beef stew, frozen peas, and parmesan cheese into the simmering pot of broth. Continue simmering until slightly thickened.
• Add the roasted vegetables to the pot. Mix until combined.
• Season to taste with salt and pepper. Adjust accordingly.
• Serve the hearty stew with either crusty bread or mashed potatoes. Enjoy!